Poached Eggs In Red Wine Sauce

By Saveur
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4 tbsp. butter, softened

1/4 lb. slab bacon, coarsely chopped

1/2 lb. small white mushrooms, sliced

1 large shallot, peeled and minced

1 medium carrot, peeled and coarsely chopped

1 sprig fresh thyme

1 bay leaf

5 1/4 cups French red burgundy or other dry red wine

1 cup demi-glace

1 3/4 cups beef stock

2 tbsp. flour

4–8 eggs

Salt and freshly ground black pepper

4 slices bread, preferably pain brioche, crusts removed,

lightly toasted

4 sprigs fresh chervil

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