6 squares of toast
1 tureen of pate-de-foie-gras
6 eggs
1/2 cupful of good stock
2 tablespoonfuls of sherry
1 teaspoonful of kitchen bouquet
1/2 teaspoonful of salt
1 dash of pepper
Toast the bread, butter it and put on top of each slice of toast a
slice of _pate de foie gras_; put this on a heated dish, stand it at
the mouth of the oven door while you poach the eggs. Put into a
saucepan all the other ingredients, bring to a boil, put one poached
egg on each slice of _pate de foie gras_; baste with the sauce and
send at once to the table.