Home › The World's Kitchen › Eggs, Rockaway

Eggs, Rockaway

Finely mince six medium, freshly opened clams. Place in a small saucepan with one gill milk; season with a saltspoon salt and half saltspoon cayenne pepper; lightly mix and let boil for five minutes. Divide this preparation evenly into six egg-cocotte dishes, place on a tin. Carefully crack two fresh eggs into each dish; mix together two saltspoons salt, one saltspoon white pepper and half saltspoon grated nutmeg, evenly sprinkle it over the eggs and finally pour over each dish one teaspoon cold, thick cream. Set the tin in the oven to bake for ten minutes. Remove and serve.