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Poached Eggs En Surprise

Plunge six medium, sound, green peppers in boiling water for two minutes, lift up and skin with a coarse towel; cut out a small piece at bottom of each, and through it scoop them out entirely without disturbing the sides. Place in six individual pudding moulds, cut side upward, one in each. Heat a teaspoon butter in a frying pan, add half a chopped small white onion and brown for three minutes, then add three finely chopped, well-cleaned, fresh mushrooms and cook for three minutes more; moisten with a gill demi-glace and reduce on the fire for five minutes; add two tablespoons bread crumbs. Stir while cooking for one minute, remove and let cool off. Lightly line the inside of the peppers with this preparation, crack an egg into each pepper, season each one with a saltspoon salt and half saltspoon pepper. Arrange the cut-away piece of peppers on top. Place the moulds in a frying pan, pour in hot water up to half the height of the moulds, place in the oven to bake for six minutes. Remove, unmould on a dish, pour a gill hot demi-glace around them and serve.