432—Poached Eggs with Red Wine

These eggs may either be poached with red wine, or in the ordinary way.

In the first case, the wine used for poaching may serve to prepare the red wine or Bordelaise sauce (No. 32, Sauce Bordelaise). In either case, the eggs are dished on oval rusks, slightly hollowed and fried in butter; they are coated with the sauce, after having been dished, and they are quickly glazed.