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Fried Eggs, Robinson

Remove the gall from six chicken livers and cut them into small squares. Heat a light tablespoon butter in a frying pan. Season with two saltspoons salt and a saltspoon white pepper and brown for five minutes; drain off the butter at the bottom of the pan, pour in two tablespoons sherry, half gill demi-glace and half gill tomato sauce; boil for five minutes. Lightly butter a small frying pan, then carefully crack in two fresh eggs. Season with a saltspoon salt and half saltspoon white pepper and fry for three minutes. Glide on a large, hot dish and proceed to prepare five more portions in same manner. Pour the liver preparation over them and serve.