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Poached Eggs, Bayonnaise

Cut one ounce cooked, lean ham in small dice pieces and place in small saucepan with two tablespoons sherry and one gill demi-glace; boil for five minutes and keep hot.

Cut three well-wiped tomatoes in four slices each, season with half teaspoon salt, two saltspoons pepper and lightly roll in flour. Heat two tablespoons melted lard in a frying pan, arrange the tomatoes in a pan, one beside another, and briskly fry for three minutes on each side. Remove with a skimmer and place on a large hot dish.

Prepare twelve poached eggs, trim a little, arrange on the tomatoes, pour sauce over and serve.