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Eggs Molet, Piedmontaise

Heat in a saucepan a tablespoon melted butter, add three finely chopped shallots, two ounces finely chopped lean raw ham, and gently brown for five minutes. Add a light tablespoon flour, mix well while heating for half minute, then pour in two gills demi-glace, a tablespoon sherry, six finely chopped, canned mushrooms and mix well until it comes to a boil, then boil for five minutes. Plunge twelve fresh eggs in boiling water for five minutes, take up and drop in cold water for a minute, remove, shell and place in a baking dish, pour the sauce and sprinkle a tablespoon grated Parmesan cheese over, set in oven for five minutes, remove and serve.