This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
Arrange four poached eggs on circular pieces of buttered toast, sprinkle with one and one-half tablespoons sauted chopped mushroom caps, pour around Windsor Sauce and sprinkle sauce with one-half teaspoon finely chopped parsley, and one-half teaspoon finely cut chives.
Windsor Eggs. Page 61.
Melt three tablespoons butter, add three tablespoons flour, and stir until well blended; then pour on gradually, while stirring constantly, three-fourths cup highly seasoned chicken stock, and one-fourth cup cream. Bring to the boiling point and add one-fourth teaspoon salt, one-eighth teaspoon pepper, and the yolk of one egg, slightly beaten.