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Eggs with Clams in Cream

Have half a pint of boiling water in a small saucepan, plunge in eighteen freshly opened little neck clams and boil for three minutes. Drain on a sieve, then cut them in small square pieces. Place them in a small saucepan with one and a half gills cream. Season with two light saltspoons salt, a light saltspoon cayenne pepper and half a saltspoon grated nutmeg, add two teaspoons butter, gently mix, then let boil for five minutes. Divide the preparation evenly into six cocotteegg dishes. Then crack two fresh eggs into each dish, season the eggs evenly with half a light teaspoon salt and two saltspoons white pepper, lay them on a tin, set in the oven for five minutes. Remove, and serve.