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Eggs Cocotte

Chop very finely one medium-sized, sound onion, place it in a saucepan with a tablespoon melted butter and brown to a good golden colour. Add three tablespoons finely minced canned mushrooms, or the equivalent of fresh mushrooms if at hand, half teaspoon finely chopped chives, one tablespoon sherry wine, three tablespoons tomato sauce, three tablespoons demi-glace, half saltspoon cayenne pepper and two saltspoons salt. Mix well with the wooden spoon and then let slowly reduce to one-half. Have six clean and lightly buttered cocottiers (egg dishes), then divide the preparation evenly into the six cocotte dishes. Break two fresh eggs in each dish. Pour half teaspoon sweet cream over each dish, sprinkle a very little salt over each egg. Set in the hot oven to bake for five minutes. Remove from the oven and serve.