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Eggs, Cocotte, Mrs. Bigelow

Finely chop a small truffle, place in a small saucepan with a gill demiglace and tablespoon sherry, boil five minutes, then pour sauce into six cocotte-egg dishes evenly divided. Crack two fresh eggs into each dish. Finely chop or grate one ounce cooked ham, sprinkle over eggs with half a teaspoon salt and two saltspoons white pepper, pour tablespoon sweet cream over eggs of each dish, lay cocottes on a tin then set in oven five minutes. Remove and serve.