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Fried Eggs with Chicken Livers

Cut eight fresh chicken livers into quarter-inch pieces. Heat a tablespoon butter in a frying pan, add the livers and fry for five minutes; pour over a tablespoon sherry, half gill demi-glace season with two saltspoons salt and half saltspoon cayenne pepper, lightly mix and cook for two minutes. Lightly butter six shirred-egg dishes. Carefully crack two fresh eggs into each dish, season with half teaspoon salt and two saltspoons white pepper, evenly divided. Set in the oven for three minutes. Remove, evenly divide the preparation on top of the eggs and serve.