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Fried Eggs, Ham Sauce

Cut two ounces cooked lean ham in very small square pieces, place them in a saucepan with two tablespoons sherry, cover pan and let steam for five minutes. Pour in one and a half gills demi-glace with half teaspoon freshly chopped parsley and saltspoon cayenne, lightly mix and boil for five minutes. Heat one and a half tablespoons melted butter in a large frying pan, break in twelve fresh eggs, season with half teaspoon salt and three saltspoons pepper, fry for a minute, then set in oven for five minutes. Remove carefully glide them on a hot dish, pour ham sauce over and serve.