Eggs on a Dish, Monaco

Put into a sautoir one gill of tomato juice and a spoonful of melted glaze (No. 402); add a small bunch of aromatic herbs and tarragon leaves, reduce the until it is the consistency of a syrup, then take out the herbs and pour the liquid into a large egg dish. Break six eggs in a dish, salt the whites, pour over some melted butter and cook in the oven until they become glossy.