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Eggs, Vanderbilt

Pour two gills double cream in a large, round, silver baking dish, adding two tablespoons sherry, three saltspoons salt, saltspoon cayenne pepper and half saltspoon grated nutmeg. Finely chop six medium, well peeled and cleaned fresh mushrooms, place in a frying pan with a teaspoon butter and cook five minutes, tossing them well meanwhile, then add to the cream and mix well. Carefully crack twelve fresh, eggs into the dish. Season eggs evenly with half teaspoon salt and two saltspoons pepper, then set in oven six minutes. Remove, pour half the quantity of a Perigueux sauce over the eggs and serve.