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Eggs and Sauce

Chop finely a tea-spoonful each of parsley and chives, and put them into a stewpan, with two ounces of butter and a little flour; add a glass of sherry, a tea-spoonful of salt, and half the quantity of pepper. When the sauce has simmered about ten minutes, have ready half a dozen poached eggs; lay them on toast, and send to table with the sauce poured round. Sufficient sauce for six eggs. Probable cost, 1s., without wine.