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Eggs, Muzaffer-Ed Din

Remove the galls from six white chicken livers and place them in a bowl. Season with half teaspoon salt, one saltspoon cayenne pepper, half saltspoon grated nutmeg and one saltspoon ground mixed allspice; pour in a half gill sherry and tablespoon rum, add half teaspoon finely chopped parsley and quarter bean finely chopped garlic; turn well in the seasoning and let infuse in a cool place for thirty minutes. Place in a saucepan, cover it and let cook for fifteen minutes, then transfer to a mortar and thoroughly pound to a paste. Rub through a sieve into a saucepan; pour in one and a half gills demi-glace, add one small, finely chopped truffle and let boil for eight minutes, lightly mixing meanwhile. Evenly divide this preparation into six egg-cocotte dishes, carefully crack two fresh eggs into each dish, season with a half teaspoon salt and three saltspoons pepper, evenly divided. Pour a teaspoon cream on top of each dish, place on a tin, set in the oven for five minutes, remove and serve.