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Eggs, Renauldt

Skin and slice very fine three small uncooked country sausages. Heat in a frying pan one tablespoon butter, add the sausages and quickly cook for three minutes. Lightly butter six cocotte egg dishes, then equally divide the sausages into them. Crack two fresh eggs into each dish. Season with half saltspoon salt and half saltspoon white pepper (each dish). Pour over the eggs one tablespoon hot tomato sauce; spread a light teaspoon grated Parmesan cheese over each; place on a tin and set in the oven to bake for five minutes. Remove and send to the table.