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Eggs Cocotte, Champetre

Slit on both sides twelve good-sized Italian chestnuts, place in a roasting pan, roast for twenty-five minutes, remove, shell and peel, place in a saucepan with enough cold milk to cover them, season with two saltspoons salt, one saltspoon cayenne, lightly mix and cook for twenty-five minutes. Remove, press them through a sieve into another small saucepan, add a gill cream and tablespoon sherry, mix well and boil for five minutes. Evenly pour this preparation in six egg-cocotte dishes, crack two fresh eggs in each dish, evenly season with half teaspoon salt and two saltspoons pepper, place cocotte on a tin, set in oven for six minutes, remove and serve.