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2998. Fried Eggs, Chasseur

Finely chop four shallots, place in a saucepan with teaspoon melted butter and gently brown for four minutes. Pour in a half gill white wine and let reduce until nearly dry, then pour in half gill tomato sauce and gill demi-glace (No. 122); add six finely sliced canned mushrooms, a little chopped parsley, lightly mix, let boil for six minutes and keep hot. Heat one and a half tablespoons melted butter in large frying pan, carefully break in twelve fresh eggs, evenly season with half teaspoon salt and three saltspoons pepper. Fry on fire for one minute, set in oven for five minutes, remove, carefully glide on hot dish, pour sauce over and serve.


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