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Eggs Molet, Bellows

Cut out from a stale loaf sandwich bread six slices a third of an inch thick, pare off the crusts, then cut each slice in half, then cut each half in square forms. With the point of a keen knife scoop out a lid to hold up the eggs, lightly baste them with a little melted butter, then lay them on a tin, set in the oven for about eight minutes or until a nice golden colour, remove, dress on a hot dish, spread a very little anchovy butter on each. Drop twelve fresh eggs in boiling water and boil for five minutes, lift them up with a skimmer, drop them in cold water for a minute, remove, shell them, then place an egg on each toast, standing up, and keep hot. Scald three sound green peppers in boiling water for two minutes, peel with a coarse towel, cut them in halves, remove all the seeds, then cut each half in two. Heat a tablespoon melted butter in frying pan, add the green peppers, season with three saltspoons salt and briskly fry them for one minute on each side. Arrange a piece on top of each egg, pour a Perigueux sauce over the eggs and serve.