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Matelote of Eggs

Put one pint of either red or white wine in a stewpan, the wine having been diluted with one-third its quantity of water. Chop up an onion, mix it with a little pepper, salt, a bunch of sweet herbs and one clove of garlic and boil in the wine for five minutes; strain, put it back in the saucepan and poach ten eggs in it. Arrange the eggs on a dish when done. Thicken the wine with butter rubbed in flour, stir over the fire until the flour has cooked, pour over the eggs, and serve.