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Eggs, Aigredoux

Cut six small, Spanish sweet peppers in small squares, place in saucepan with a half teaspoon finely chopped tarragon, half teaspoon chopped chervil and half gill good vinegar, cover pan and let reduce five minutes. Pour in one and a half gills demi-glace and a tablespoon sherry, lightly mix, re-cover pan and let boil six minutes longer. Pour sauce into a large baking dish and carefully crack twelve fresh eggs over it, evenly season with a half teaspoon salt and three saltspoons white pepper, pour a tablespoon melted butter over, set in hot oven six minutes, then remove and serve.