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Shirred Eggs, Bercy

Split six country sausages in two lengthwise, place in frying pan with a teaspoon butter, fry for two minutes on each side, place on a hot plate and keep hot. Lightly butter six shirred-egg dishes, carefully crack two fresh eggs in each dish, season with a half teaspoon salt and two saltspoons white pepper evenly divided. Set in oven for five minutes, remove, arrange two pieces of sausage around dish, sprinkle a teaspoon finely chopped parsley over, equally divided, and serve.