Take out from a can six large cepes, lay them on a dish, and with a tube two inches in diameter, cut them perfectly round; place them in a sautoire on the range, with a tablespoonful of clarified butter and a finely chopped sound shallot; let cook for three minutes on a brisk fire, tossing well once in a while. Season with a tablespoonful of salt, a teaspoonful of pepper, adding the third of a clove of garlic finely chopped up; toss all well for one minute longer, and then lay the pan on the corner of the range. Have a deep silver dish lightly buttered; take up the six cepes from the pan, arrange them nicely around the dish, place the dish at the oven door to keep warm.

Chop up very fine the remaining trimming of the cepes, place them in the same pan in which the cepes were cooked, add half a teaspoon-ful of freshly chopped parsley, squeeze in the juice of half a medium sized sound lemon, and a gill of Espagnole sauce (No. 105), and let the whole boil for one minute; pour the sauce all around the cepes, but not over them. Crack a fresh egg over each cepe, being careful not to break the yolk, sprinkle a little salt over each egg, place them in the hot oven for two minutes; remove them from out the oven, and immediately send to the table.