Pour two tablespoonfuls of oil into a small frying-pan, and set it
on the fire. When well heated, break one egg into a bowl, season
with a pinch of salt and half a pinch of pepper (divided up for the
twelve eggs), then drop it into the oil; baste the egg with a spoon,
turn it over, and when a good color on both sides, drain it on a wire
sieve. Cook the twelve eggs separately (each one will take two minutes),
then pare them nicely, and serve crown-shaped on a dish, putting
a niece of fried b/ead between every other one. Pour over half
a pint of reduced Espagnole (No. 105), to which has been added the
zest of a lemon, and six sliced mushrooms, and serve very hot.
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