Butter a sauté pan well; break some eggs in it, allowing one to each person; place the pan carefully on the stove and as soon as the white of the egg begins to set, place the pan in the oven; leave it till the yolk of the egg is set, but not hard, then take out and cut each egg out with a plain round cutter, leaving the white of each about one eighth of an inch round the yolk; dish these straight down the dish on which they are to be served, and pour over them D’Orléans sauce.