Carefully crack six fresh eggs on a saucer; heat in a frying-pan on the hot stove one tablespoonful of clarified butter, then drop in one egg and fry for two minutes, lift it up with a palette knife, carefully lay it on a hot dish, and continue the same with the other five.

Prepare six well designed round bread croutons as for No. 102. Lay a very thin slice, the size of the crouton, of pate-de-foie-gras over each crouton, and then with a round paste cutter, two inches and a half in diameter, place it right in the centre of each egg, taking special care to keep the yolks exactly in the centre, so as to cut away the white of each egg evenly from all around each yolk. Place one egg on top of each crouton, pour a gill of hot Perigueux sauce (No. no), around the eggs, but not over them, and serve.