Singe and draw a turkey weighing about eight pounds, boil it gently until cooked, then drain and leave it until it is cool. Cut all the flesh off the bones, chop it fine, mix with it two breakfast cupfuls of finely-grated breadcrumbs. Place the bones and trimmings of the turkey in a saucepan with an onion and three quarts of broth, boil quickly till it is reduced to half its former quantity, and then strain it. Put a lump of butter in a saucepan with one tablespoonful of flour and stir it over the fire until browned, then mix in gradually the strained broth, season it with salt and pepper and stir it over the fire until boiling; then put in the minced turkey and breadcrumbs, and continue stirring until it is hot all through. Take up the mince in breakfast cupfuls, flatten it, turn it out onto a hot dish, place a poached egg on each mound, and serve.