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Eggs Cocotte, Edmund

Finely chop one medium onion, place in a saucepan with one and a half gills milk, half ounce butter, three saltspoons salt, a saltspoon cayenne, a saltspoon grated nutmeg, and let boil for twenty minutes. Pour in a gill cream, lightly mix, then divide this milk in six cocotte dishes; crack two fresh eggs into each dish, evenly season with half teaspoon salt and two saltspoons white pepper, sprinkle a teaspoon freshly chopped chives over them, dredge a tablespoon Parmesan or Swiss cheese on top, evenly divided, set in oven for five minutes, remove and serve.