Eggs Pastourelle (Fried)

Ingredients

• lean bacon (lard maigre)
• eggs
• 1/2 lamb or mutton kidney (rognon d'agneau ou de mouton)
• fairy-ring mushrooms (mousserons)
• butter
• a little shallot (échalote)
• parsley

Instructions

1. Arrange rectangles of blanched and grilled lean bacon in a crown on a round plate—one rectangle for each egg. Fry the eggs and place one on each rectangle of bacon. Top each egg with half a grilled lamb or mutton kidney.
2. For the center garnish: slice the fairy-ring mushrooms (or ordinary mushrooms) raw. Sauté them in butter with a small amount of shallot. Arrange this mixture in the center of the plate. Dust lightly with fresh chopped parsley.