2 shallots.

1 tablespoon butter 6 mushroom caps.

1/2 cup chicken stock.

2 tablespoons Sherry wine.

teaspoon salt Few grains pepper Few grains cayenne 8 French poached eggs 4 tablespoons cream.

2 tablespoons grated Parmesan cheese.

Finely chop shallots and cook in butter, stirring constantly, three minutes. Add mushroom caps, peeled and chopped, and cook five minutes; then add stock, wine, salt, pepper, and cayenne. Bring to the boiling point and let simmer ten minutes. Turn into a shallow, buttered baking dish and place on sauce French poached eggs. Pour over cream, sprinkle with cheese and let stand in oven until cheese has melted.