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Eggs Cocotte, Justine

Place a gill demi-glace and a tablespoon Madeira in saucepan and let boil for five minutes. Pour in a half gill cream, mix well, add little by little a half ounce fresh butter, sharply mixing with whisk while adding it, and evenly divide sauce in six egg-cocotte dishes. Crack two fresh eggs in each dish, season with half teaspoon salt and two saltspoons pepper evenly divided, set in oven for five minutes, remove and serve.