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Shirred Eggs, Reine

Cut six very thin slices of galantine and place a slice at bottom of six lightly buttered shirred-egg dishes. Place on range two minutes, turn slices over, then pour teaspoon sherry over each slice. Crack two fresh eggs over each dish. Season eggs evenly with half teaspoon salt and two saltspoons white pepper; pour a gill sweet cream evenly over the eggs of the six dishes, then set in oven for three minutes, remove and serve.