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Eggs Cocotte, with Anchovies

Cut twelve anchovies in oil in very small pieces, then place in a small saucepan with one and a half gills demi-glace, one tablespoon sherry and a half teaspoon anchovy essence, mix well and let gently boil ten minutes. Evenly divide sauce in six egg-cocotte dishes. Carefully crack two fresh eggs into each dish, equally season with half teaspoon salt and two saltspoons white pepper, lay on a tin and set in oven five minutes, remove and serve.