These are eggs poached, a large number at once, then partly chopped, seasoned and dished up by spoonfuls.

Drop into a saucepan of water that is boiling gently (See No. 93) about a dozen eggs and cook medium or until the yolks begin to harden, then either drain away the water or dip the eggs into another vessel. Throw in a few small lumps of butter, salt, and if you have white pepper a little of that. Cut each egg in four with the edge of a spoon.