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Eggs En Cocotte with Sardines

Skin, bone and cut in small pieces six medium sardines, place in a saucepan with one and a half gills demi-glace and a little freshly chopped parsley. Mix well and boil five minutes. Divide the sauce into six cocotte-egg dishes. Crack two fresh eggs into each dish. Evenly season with half teaspoon salt and two saltspoons pepper. Squeeze juice of half a sound lemon over, lay in a tin, set in oven five minutes. Remove and serve.