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Eggs, Carnegie

Detach meat from the turkey left over from Saturday night and cut in very small square pieces--the white part only--and place in a small saucepan with two sweet peppers cut in small squares, six finely sliced canned mushrooms, one and a half gills cream, a tablespoon sherry, half a teaspoon salt, a saltspoon cayenne and a saltspoon grated nutmeg; lightly mix, boil ten minutes, then evenly divide it into six egg-cocotte dishes, place them on a tin, and carefully crack two fresh eggs into each dish. Season with half teaspoon salt and two saltspoons white pepper, evenly divided, pour a teaspoon tomato sauce over the eggs of each dish, set in oven for five minutes, remove and serve.