The night before:
 
 1. Tear off leaves from the lettuce. Wash well, dry thoroughly;
 don't bruise. Chill in refrigerator.
 
 2. Crush the garlic clove, peeled. Let stand overnight in the cup of  
 olive oil.  Chill in refrigerator.
 
 That day:
 3. Strain the olive oil to remove the garlic clove.  Trim crusts
 from the French bread. Cut into cubes and brown in 1/4 cup of the
 olive oil.  Drain on paper towels.
 
 4.  In a jar, add to the remaining garlic-flavored olive oil the
 cayenne, Tabasco sugar and the anchovies.
 
 5. Break chilled romaine leaves in pieces and place in large bowl.
 
 6. Sprinkle with pepper and salt.
 
 7. Pour on the olive oil and mix thoroughly, so every leaf is shiny.
 
 8. Boil the egg 1 minute. Remove, crack shell, drop into salad.
 
 9. Squeeze the lemon juice over the egg and stir gently into salad.
 
 10. Just before serving, sprinkle the Parmesan cheese over the salad
 cheese and add the croutons.
 
 Serve with hot garlic bread.