1205. EGGS, A LA SUISSE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Spread the bottom of a silver dish with two ounces of fresh butter.
  2. Cover this with rather thin slices of fresh Gruyere cheese.
  3. Break eight whole eggs upon the cheese, without disturbing the yolks.
  4. Season with grated nutmeg, mignonnette-pepper, and salt.
  5. Pour a gill of double cream on the surface.
  6. Strew the top with about two ounces of grated Gruyere cheese.
  7. Set the eggs in the oven to bake for about a quarter of an hour.
  8. Pass the hot salamander over the top, and serve.
  9. Serve with strips of very thin dry toast separately on a plate.
Original Text
1205. EGGS, A LA SUISSE. SPREAD the bottom of a silver dish with two ounces of fresh butter, cover this with rather thin slices of fresh Gruyere cheese, break eight whole eggs upon the cheese, without disturbing the yolks; season with grated nutmeg, mignonnette-pepper, and salt; pour a gill of double cream on the surface, strew the top with about two ounces of grated Gruyere cheese, and set the eggs in the oven to bake for about a quarter of an hour; pass the hot salamander over the top, and serve. with strips of very thin dry toast separately on a plate.
Notes
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