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Eggs Cocotte, with Tomato Sauce

Pour two tablespoons tomato sauce in an egg cocotte dish. Carefully crack in two fresh eggs. Season with half saltspoon salt and one-quarter saltspoon white pepper. Spread a teaspoon cold cream over the eggs; then prepare five other cocottes the same as the first. Place them in a tin and set in the oven for six minutes. Remove and send to the table.