Poached Eggs under Sauce

Ingredients

• eggs
• glass vinegar
• salt
• spoons butter
• spoon flour
• glasses bouillon
• lemon juice (or vinegar)
• piece burnt sugar
• pepper

Instructions

1. Boil water with 1 glass vinegar and salt; poach 12 eggs, 4 at a time, breaking them just over the water, covered 2 1/2 minutes.
2. Lift out with a slotted spoon onto a dish.
3. Dress with 2 spoons butter, or a sauce: roux of 1 spoon butter + 1 spoon flour thinned with 2 glasses bouillon, with vinegar/lemon, burnt sugar for color, salt and pepper.
4. Pour the sauce over the eggs.