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Eggs Cocotte, Hackett

Open a small can pate de foie gras, dip a tablespoon in lukewarm water, then scoop out three tablespoons of the pate, discard all fat, then press through a sieve into a bowl and dilute with a gill and half good cream. Season with two saltspoons salt, half saltspoon cayenne and half saltspoon grated nutmeg. Mix well, then divide evenly in six eggcocotte dishes. Crack two fresh eggs into each dish. Evenly season with half teaspoon salt and two saltspoons pepper, place on a tin, then place in oven five minutes. Remove; finely chop one small truffle, place in a small frying pan with two tablespoons sherry, boil five minutes, then divide over the eggs in the six dishes and serve.