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Eggs, Sullivan

Plunge six even-sized sound green peppers in boiling water six minutes, take up and with a coarse towel remove skins, place on a tin and set in oven five minutes. Remove, cut off stems, then cut away a piece from stem side a quarter-inch thick to serve as a cover. Remove all seeds. Carefully crack eight fresh eggs in a bowl, add one small truffle cut in exceedingly small square pieces, one tablespoon sherry, half gill sweet cream, half teaspoon salt, one saltspoon cayenne and half saltspoon grated nutmeg. Beat with a whisk one minute. Heat an ounce good fresh butter in a sautoire, add eggs and cook for six minutes, frequently and briskly stirring them meanwhile. Remove and fill inside of the peppers. Place cover on each. Place six round slices of toast on a hot dish, place the green peppers on top. Pour a gill of hot tomato sauce over them and serve.