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Eggs, Fowler

Drain a half pint fine asparagus tips, place in a small saucepan and mash with a wooden spoon; add a half ounce good butter, a half gill cream, half gill milk, three saltspoons each salt and sugar, half saltspoon cayenne and half saltspoon grated nutmeg. Mix well and let gently boil for ten minutes, then press through a cheesecloth into six egg-cocotte dishes, evenly divided. Carefully crack two fresh eggs into each dish, evenly season them with a half teaspoon salt and two saltspoons pepper, lay them on a tin and set to bake in the oven for five minutes. Remove and serve.