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Shirred Eggs, Robert

Heat in a frying pan one tablespoon butter, adding one medium, finely chopped white onion; cook for five minutes, then add half teaspoon ground English mustard and stir while heating for half minute; pour in one tablespoon vinegar with a gill demi-glace. Finely chop three medium-sized vinegar pickles and add to the same; boil for five minutes, then keep warm.

Lightly butter six individual shirred-egg dishes and carefully break two fresh eggs into each. Mix half teaspoon salt with two saltspoons white pepper and equally season the eggs with it. Evenly divide the sauce over the eggs and set in the oven to bake for five minutes. Remove and immediately send to the table.