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Shirred Eggs with Chicken Livers

Remove the gall bags from six fresh, fat chicken livers, then cut them in quarter-inch pieces. Heat thoroughly a tablespoon melted butter in a frying pan, then drop in the livers and briskly fry for three minutes. Drain them a little, replace in pan, with two tablespoons sherry, one gill demi-glace, a half teaspoon chopped parsley, half saltspoon cayenne and two saltspoons salt. Mix well and boil for five minutes. Lightly butter six shirred-egg dishes, crack two fresh eggs into each, season with a half teaspoon salt and two saltspoons pepper, set eggs in oven for five minutes, remove, evenly divide sauce over eggs and serve.