TURKISH EGGS
Butter one large gratin dish or several small ones, break into them enough eggs to cover the bottom, taking care not to break the yolks; put them in a moderate oven until the whites are quite set, and then garnish by putting a few tablespoons of boiled rice on the eggs around the edge of the dish, alternating with button mushrooms, which have been cut in thin slices and mixed with brown sauce. Season with salt and pepper just before serving.