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Tartlet of Eggs

Prepare six tartlet crusts, neatly wipe insides without removing from moulds, then carefully crack one fresh egg into each crust. Season the eggs evenly with three saltspoons salt, two saltspoons white pepper and one saltspoon grated nutmeg, pour a tablespoon cream over each egg, set in oven for four minutes, remove, carefully lift tartlets from mould, dress on dish with a folded napkin and serve.