EGGS MIRABEAU
Cut a sufficient number of rounds of bread, toast them carefully and cover them with pate de foie gras, put on top of each a poached egg, pour over sauce Perigueux, and send to the table.
Cut a sufficient number of rounds of bread, toast them carefully and cover them with pate de foie gras, put on top of each a poached egg, pour over sauce Perigueux, and send to the table.