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.

Windsor Sauce

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.