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Poached Eggs, Seville

Cut into small julienne strips one small carrot, one medium white onion, one green pepper, and place in a small saucepan with half teaspoon salt and one saltspoon pepper, adding one gill cold water and a tablespoon butter; mix well, cover with a sheet of lightly buttered paper, then set in the oven for twenty minutes. Remove, lift up the paper, add six sliced heads canned mushrooms and six cooked shrimps cut into halves. Moisten with one and a half gills demi-glace and half gill tomato sauce. Mix well and let boil for five minutes. Arrange twelve poached eggs, prepared, on a large dish. Pour the sauce over and serve.