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Eggs Cocotte, Au Jus

Place in a small saucepan a gill demi-glace a tablespoon sherry, half gill broth and half saltspoon cayenne pepper and let boil for five minutes, lightly mixing meanwhile. Divide into six egg-cocotte dishes, carefully crack two fresh egg in each, season with a half teaspoon salt and two saltspoons pepper, lay them on a tin, set in oven for five minutes, remove and serve.