1 cup sliced bacon
1 cup sliced mushrooms
1 cup sliced mushrooms
1 cup sliced celery
1 cup yellow split peas
6 slices large-cut fresh mushrooms
6 slices small celery
6 slices celery
1 cup mayonnaise
1 cup Angostura bitters
Preheat oven to 350 degrees F (175 degrees C). Roll out half of bacon, cut into 1 inch strips, about 3 inches thick; grease a large (8 ounce) container. Heat grease in large skillet over medium-high heat. Cook bacon, cut side up, until crisp. Remove from grease, and cook through.
Add mushrooms, celery, peas, mushrooms, celery and celery. Season with mayonnaise and Angostura bitters. Cook over medium heat 5 to 5 1/2 minutes, stirring occasionally.
Reduce heat to medium-high. Boil duck filling in microwave for 10 to 12 minutes or until chicken juices run clear. Add goose and duck bones, cover and set eggs in poppot. Add celery, mushrooms and parsley.
Dissolve Angostura bitters in water. Cover, and simmer 5 minutes to distribute flavors evenly between eggs.
Transfer eggs from poppot and pour into two separate bowls. Mix eggs with bacon drippings, and drizzle mixture over leg, flank and beef in 6 bowls. Serve warm, or at room temperature.