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Eggs Rubler

Mix in saucepan a tablespoon butter with tablespoon flour, pour in half gill milk and gill cream. Sharply mix on fire until it comes to a boil, add an ounce cooked lean ham cut in small squares, the leaves from two branches chervil, two tablespoons sherry, three saltspoons salt and one saltspoon cayenne pepper, mix well and let boil for five minutes. Pour half the quantity of sauce equally in six egg-cocotte dishes, carefully crack two fresh eggs in each dish, then season evenly with a half teaspoon salt and three saltspoons pepper. Pour balance of sauce over eggs, place on a tin, set in oven for six minutes, remove and serve.