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Poached Eggs, Chasseur

Heat in a small saucepan one tablespoon melted butter, add and brown for three minutes four medium, peeled shallots, Moisten with a half gill white wine, tablespoon sherry and one and a half gills demi-glace; add six finely sliced canned mushrooms, an ounce ham cut in small julienne strips, half teaspoon finely chopped chives and saltspoon cayenne pepper, lightly mix and boil for ten minutes. Prepare twelve poached eggs dress on a dish without any toast, pour sauce over eggs and serve.