EGGS BEURRE-NOIR
These are best served in individual gratin dishes measuring about four inches across. Put 2 tablespoons of butter in a saucepan, and let it cook over a slow fire until a rich brown, but not burnt. Add to it 1 teaspoon of lemon juice, and cover the bottom of each gratin dish with the (black) butter; then break into each dish 1 egg, or 2 if required, taking care not to break the yolk. Season with salt and pepper and arrange 8 or 10 capers on each; put in the oven eight or ten minutes, or until the eggs are well set. Set each dish on a doily on a small plate before serving, with a sprig of parsley on the side.