424 | Eggs à la Finoise.
—Pour a pint of good tomato sauce (No. 205) into a saucepan on the hot stove, add two cut-up, peeled, sweet peppers, fry for two minutes in a tablespoonful of butter, a teaspoonful of chopped chives, and reduce it gradually to about half the quantity, which will take ten minutes. Poach six very fresh eggs, as for No. 404, pare their edges neatly. Place six freshly prepared hot toasts on a warm serving-dish, arrange the eggs carefully on top, and pour the above sauce over all, then send them to the table at once.