421 | Eggs à la Valencienne.
—Put into a saucepan half a pint of hot, boiled rice, half a pint of hot tomato sauce (No. 205), two good-sized mushrooms, cut julienne-shaped, one truffle cut the same, and two tablespoonfuls of grated Parmesan cheese; season with half a pinch of salt, half a pinch of pepper, and the third of a pinch of grated nutmeg, and let cook on the hot stove for five minutes, stirring it lightly with the spatula. Leave the pan on the corner of the stove to keep warm, while putting half an ounce of good butter on a silver dish, and when placed on the hot stove, crack in twelve fresh eggs, being careful not to break the yolks; season with half a pinch of salt and the third of a pinch of pepper, then let cook for two minutes. Dress the prepared garnishing in four dome-shaped heaps—one at each end of the dish, and one at each side—and send to the table at once.