Rub the butter and flour together, add the tomatoes, and the peppers,
chopped very fine. Stir until this reaches boiling point, and stand it
over hot water. Poach the eggs in deep water. Toast six rounds of
bread; arrange the toast on a platter, put one egg on each slice, pour
around the tomato sauce, dust thickly with the chives and send to the
table.


EGGS A LA GRETNA

6 eggs
2 heads of celery
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 teaspoonful of salt
1 saltspoonful of pepper

Cut the celery into inch lengths, wash thoroughly, cover with boiling
water and simmer gently thirty minutes until the celery is tender;
drain, saving the water in which the celery was cooked for another
purpose. Rub the butter and flour together, add the milk, salt and
pepper; when boiling add the celery; stand this over hot water while
you poach the eggs and toast six squares of bread. Butter the toast,
put on each slice one egg; put these around the edge of a large
platter, turn the celery into the middle of the dish and send at once
to the table. To increase the beauty of this dish, and to give it a
greater food value, you may garnish between the toast and celery with
carefully boiled rice; this then makes an exceedingly nice supper