422 | Eggs à la Provençale.
—Pour two tablespoonfuls of oil into a small frying-pan, and set it on the fire. When well heated, break one egg into a bowl, season with a pinch of salt and half a pinch of pepper (divided up for the twelve eggs), then drop it into the oil; baste the egg with a spoon, turn it over, and when a good color on both sides, drain it on a wire sieve. Cook the twelve eggs separately (each one will take two minutes), then pare them nicely, and serve crown-shaped on a dish, putting a piece of fried bread between every other one. Pour over half a pint of reduced Espagnole (No. 151), to which has been added the zest of a lemon, and six sliced mushrooms, and serve very hot.