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Eggs Cocotte, Finnoise

Finely chop one sound, green pepper and brown in a frying pan with a tablespoon butter for five minutes, then pour in one and a half gills fresh red tomato juice, three saltspoons each salt and sugar, a half ounce butter and lightly mix; let boil for ten minutes, then evenly divide into six cocotte-egg dishes and crack two fresh eggs in each dish. Season all equally with half teaspoon salt and two saltspoons pepper, place on a tin, set in the oven for five minutes, remove and serve.