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Poached Eggs, Clayburg

Cut from a sandwich loaf twelve quarter-inch-thick slices, cut each slice with a pastry cutter into pieces two inches in diameter, toast to a nice golden colour, spread a very little caviare over each slice and place on a tin. Arrange a poached egg on top of each toast, evenly pour a Soubise sauce and sprinkle a little grated Parmesan cheese over the twelve eggs, then set in a very brisk oven for three minutes, remove, dress on a dish and serve.