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Shirred Eggs with Hashed Ham

Finely chop up two ounces cooked, lean ham, place in a small frying pan with a tablespoon sherry and a gill demi-glace, lightly mix, and let boil for five minutes. Remove from the fire, add half ounce good butter in small bits, mix a little. Evenly divide the hash into six shirred-egg dishes; carefully crack two fresh eggs into each dish. Season the eggs with a half teaspoon salt and two saltspoons white pepper, equally divided. Place in the oven for three minutes, remove and serve.