6 eggs
6 rounds of toast
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of chicken stock
1 tablespoonful of chopped parsley
1 tablespoonful of chopped olive
1 tablespoonful of chopped Spanish pepper
1/2 teaspoonful of salt
1 saltspoonful of black pepper
Rub the butter and flour together and add the stock; stir until
boiling, and add the salt and pepper. Toast the bread. Poach the eggs,
put them on the toast, pour over carefully the sauce, heap the chopped
vegetables, mixed, in the center of each egg and send to the table.
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