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Eggs Cocotte with Sorrel

Thoroughly wash one quart fresh sound sorrel leaves, plunge in a quart boiling water ten minutes. Thoroughly drain, then press sorrel through a wire sieve into a saucepan. Add teaspoon good butter, three saltspoons salt, three saltspoons sugar and saltspoon white pepper. Stir on fire while heating two minutes. Evenly divide the puree into six egg-cocotte dishes. Carefully crack two fresh eggs into each dish. Season evenly with half teaspoon salt and two saltspoons pepper, pour a tablespoon cream over eggs of each dish, place on a tin, set in oven for five minutes. Remove and serve.