Poached Eggs with Anchovy Toast

First, break some new-laid eggs into separate small cups; then drop them one after the other into a stewpan containing boiling water mixed with a tablespoonfnl of white vinegar and. a little salt; keep this boiling while the eggs are being dropped in at the side of the stewpan; and when they have boiled for two minutes, drain them on a napkin; trim them, and place each egg upon a square or oval piece of dry toast spread with anchovy butter, over which have been laid some thin fillets of anchovies; dish these up in a close circle; pour a little half-glaze under them; place a pinch of mignionette-pepper in the centre of each egg, and serve.