Eggs with Fresh Mushrooms

Peel, wash, and drain a quarter of a pound of fine, fresh mushrooms.
Place them in a saucepan, with a tablespoonful of very good
butter. Season with half a pinch of salt and a third of a pinch of
white pepper, squeezing in first two drops of lemon juice. Cover the
saucepan, and cook for ten minutes on a moderate fire. Add a quarter
of a glassful of good Madeira wine; reduce to one-half, which will
take two minutes; add now a gill of b6chamel sauce (No. 108), and
let come to a boil again. Prepare twelve fresh-poached eggs, as in
No. i; pour the sauce on a hot serving-dish, keeping the mushrooms
in the saucepan. Neatly lay the eggs over the sauce around
the dish, and dress the mushrooms right in the centre, and serve very
hot.