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Poached Eggs with White Wine

Have a quart of water in a saucepan with a teaspoon salt, the juice of a sound lemon and one gill white wine, and when it briskly boils carefully crack in six fresh eggs and poach for three minutes. Carefully remove them with a skimmer, neatly trim and place them on three freshly prepared toasts. Poach six more in a similar way, arrange them on three other toasts and serve very hot.