Romaine lettuce
Garlic
Salt and pepper
Pinch dry mustard
1/2 tsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. olive oil
3 anchovy fillets, mashed
1 coddled egg (cooked in HOT, not boiling water for 2 minutes)
3/4 c. croutons
1 tbsp. Parmesan cheese

Tear lettuce in 1 inch pieces. Refrigerate. Rub garlic around side of serving bowl. In separate small bowl, thoroughly mix seasonings, Worcestershire sauce, oil and anchovies. Break coddled egg over greens, add dressing and toss. Add croutons and half the Parmesan cheese and toss again lightly. Serve on chilled plates. Sprinkle with remaining Parmesan cheese.