When the eggs are nicely poached, remove with a skimmer to the toast.

Pour out the water and melt in the blazer, browning if desired, two tablespoonfuls of butter; add one tablespoonful of lemon juice; heat to the boiling-point, dust the eggs with salt and pepper, pour over the sauce, and serve.
=Egg Canapes.= Have ready, cooked beforehand, four hard-boiled eggs; cut them carefully into halves lengthwise, remove the yolks, and press them through a small sieve.

Soak two anchovies, then dry and remove the bones and chop them with two or three cold cooked mushrooms and half a teaspoonful of capers; mix in the sifted yolks, add a seasoning of salt, pepper and paprica, and one teaspoonful of tarragon vinegar.

This work may be done some hours before the time of serving.

Have a little oil or clarified butter in the blazer, and saute in it some rounds of bread--one for each half of an egg.