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Eggs, Virginia

Boil two peeled, sound, small potatoes for thirty minutes in a pint water with half teaspoon salt. Drain and press through a sieve into a bowl, adding a gill cream, two saltspoons salt, a saltspoon grated nutmeg and a teaspoon fresh butter; thoroughly mix with a spoon. Lightly butter the exterior of six paper cases, lay them on a tin. Divide the puree evenly into six cases, carefully crack two fresh eggs into each case, spread a tablespoon of hot tomato sauce over each case. Set them in the oven to bake for six minutes. Remove, dress them on a dish with a folded napkin, decorate with parsley greens and serve.