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Shirred Eggs, Fines Herbes

Finely chop together two branches parsley, a branch chervil, ten branches chives and six tarragon leaves. Lightly butter six shirred-egg dishes, evenly sprinkle with fines herbes and carefully crack two fresh eggs in each dish. Season evenly with a half teaspoon salt, three saltspoons pepper, equally divide a gill hot demi-glace over, set in oven for five minutes, remove, arrange on a dish and serve.