2 tablespoonfuls of flour
1/2 pint of chicken stock
1/2 teaspoonful of salt
1 saltspoonful of pepper

Stand the ham over hot water until thoroughly heated. Rub the butter
and flour together, add the stock, stir until boiling, add the
mushrooms, sliced, the salt, pepper and the onion; stand this over hot
water while you poach the eggs. Dish the eggs, cover them with the
sauce, strained, and cover with the chopped ham. Garnish the dish with
mashed potatoes or boiled rice, and send at once to the table.


EGGS A LA LIVINGSTONE

6 squares of toast
1 tureen of pate-de-foie-gras
6 eggs
1/2 cupful of good stock
2 tablespoonfuls of sherry
1 teaspoonful of kitchen bouquet
1/2 teaspoonful of salt
1 dash of pepper

Toast the bread, butter it and put on top of each slice of toast a
slice of _pate de foie gras_; put this on a heated dish, stand it at
the mouth of the oven door while you poach the eggs. Put into a
saucepan all the other ingredients, bring to a boil, put one poached
egg on each slice of _pate de foie gras_; baste with the sauce and
send at once to the table.