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Eggs, Brown

Cut twelve cooked shrimps into small pieces and place them in a frying pan with a tablespoon sherry, one and a half gills cream, two saltspoons salt and one saltspoon each cayenne pepper and grated nutmeg; lightly mix, and let boil for five minutes. Evenly divide this preparation into six egg-cocotte dishes, carefully crack two fresh eggs into each dish and season equally with half teaspoon salt and two saltspoons white pepper. Pour a tablespoon tomato sauce over the eggs in each dish, place on a tin, set in the oven for six minutes, remove and serve.