Eggs with Truffles.

Peel three medium-sized, sound truffles. Cut them into thin
slices, place in a saucepan with a glassful of Madeira wine; reduce to
one-half on a moderate fire. Season with one pinch of salt and the
third of a pinch of white pepper; add one gill of bechamel sauce (No.
108); let come to a boil. Prepare twelve heart-shaped croutons (No.
102); dip the thin parts first into the sauce half an inch in depth, then
into fresh, finely chopped-up parsley up to the same depth. Gently
dress (arrange) them on the hot serving-dish in star-shape, so that the
decorated ends of the croutons will just reach up to the edge^of the
dish equally all around. Prepare twelve poached eggs exactly the
same as in No. i; dress an egg on each crouton. Gently pour the
above prepared sauce right in the centre of the dish, being careful not
to pour any over the eggs. Evenly slice one good- sized, sound truffle
into twelve equal slices; dip them in a little hot broth for two seconds;
lay one slice on top of each egg, and serve immediately.