Make the sauce by putting half a cupful of hot water in a saucepan,
with a teaspoonful of lemon-juice, three tablespoonfuls of veal or
chicken broth (strained), pepper, salt, mace, and a tablespoonful of
butter, with a little minced parsley. Boil slowly ten minutes, and stir
in a well-whipped egg carefully, lest it should curdle. Have ready some
poached eggs in a deep dish, and pour the sauce over them.