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Eggs, Britain

Lightly butter six shirred-egg dishes. Crack two fresh eggs into each dish. Evenly season with half teaspoon salt and two saltspoons white pepper. Cut twelve anchovies in small pieces, place in a small saucepan with one gill demi-glace and two tablespoons sherry and boil five minutes. Arrange a thin slice truffle on top of each egg yolk, evenly pour sauce over the eggs, then set in oven five minutes. Remove and serve.