Egg'S a la Suisse. — This is a rich dish. The great point in it is to partly cook the first layer of cream and cheese before the Eggs are put in. If this is not attended to the Eggs will be over-cooked. Wyvcrns admirable recipe is: Choose a fire-proof dish, and butter it liberally. Pour over the bottom a layer of cream a quarter of an inch deep, over that shake a coating of grated cheese an eighth of an inch deep. Set this to cook in the oven for a few minutes. When the cream and cheese have amalgamated take out the dish, and slip in one by one as carefully as you can — to avoid breaking a single yolk — four Eggs. Give them a dust of black pepper, and salt, and gently pour a little more cream over the surface, coating it over again with grated cheese. Replace the dish in the oven and let it remain there until the Eggs are set without being at all hard. The time will depend on the state of the oven, but will probably be from three to four minutes. Brown the surface by passing a red-hot iron backwards and forwards over it, about an inch above the cheese, and serve. (If more Eggs are wanted, use a second dish, as they must not be crowded.) Eg’g’S in Bread Sauce. — ( Quantity for Sir Persons.) — Flavour a pint of milk as you would for bread sauce (see page 260) . Turn the milk into a white sauce with half an ounce of flour and of butter. Butter a large fire-proof dish, pour over the bottom of it a layer of the sauce at least a quarter of an inch deep, and strew over it a layer of pounded breadcrumbs seasoned with salt and pepper. Put the dish in the oven for a few minutes to heat without boiling, take it out and slip into it, carefully and without breaking, six Eggs. Dust a layer of very fine raspings over the surface, and return the dish to the oven EGGS IN BREAD SAUCE✪ Eggs in Bread Sauce 397 just long enough for the Eggs to set. Grated cheese may be added to both crumbs and raspings. Egg’S in Cases, (Eufs en Caisses— These are excellent in themselves, and form a valuable method of using up any remains of fish, game, chicken, ham — in short anything which can be used as a lining for the cases. Small patty pans, or any of the pretty china shells, and fluted cases of white or coloured fire-proof china, can be used. To take an example of Wyvem's. Work in a mortar a quarter of a pint of picked shrimps and a little butter to the consistency of a pliant paste, add a quarter of a pint of white breadcrumbs which have been soaked in milk, and season with finely-chopped parsley, pepper and salt. Butter the china cases, and line them with this forcemeat, leaving a hollow in the centre of each to receive one Egg✪ Eggs in Cases (Eufs en Caisses). Slip the Eggs into the cases carefully, sprinkle the surfaces with a little salt, and pour a little melted butter over them. Set the cases in a high-sided saute-pan, with hot water up to a third of their depth; push this into a moderate oven, and steam for eight or ten minutes. On taking out the cases, dish them on a flat dish, giving each a cap, as it were, of, in this case, shrimp puree. Tomato sauce makes an excellent cap for many sorts of Eggs in Cases.

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Egg'S a la Suisse. — This is a rich dish. The great point in it is to partly cook the first layer of cream and cheese before the Eggs are put in. If this is not attended to the Eggs will be over-cooked. Wyvcrns admirable recipe is: Choose a fire-proof dish, and butter it liberally. Pour over the bottom a layer of cream a quarter of an inch deep, over that shake a coating of grated cheese an eighth of an inch deep. Set this to cook in the oven for a few minutes. When the cream and cheese have amalgamated take out the dish, and slip in one by one as carefully as you can — to avoid breaking a single yolk — four Eggs. Give them a dust of black pepper, and salt, and gently pour a little more cream over the surface, coating it over again with grated cheese. Replace the dish in the oven and let it remain there until the Eggs are set without being at all hard. The time will depend on the state of the oven, but will probably be from three to four minutes. Brown the surface by passing a red-hot iron backwards and forwards over it, about an inch above the cheese, and serve. (If more Eggs are wanted, use a second dish, as they must not be crowded.) Eg’g’S in Bread Sauce. — ( Quantity for Sir Persons.) — Flavour a pint of milk as you would for bread sauce (see page 260) . Turn the milk into a white sauce with half an ounce of flour and of butter. Butter a large fire-proof dish, pour over the bottom of it a layer of the sauce at least a quarter of an inch deep, and strew over it a layer of pounded breadcrumbs seasoned with salt and pepper. Put the dish in the oven for a few minutes to heat without boiling, take it out and slip into it, carefully and without breaking, six Eggs. Dust a layer of very fine raspings over the surface, and return the dish to the oven EGGS IN BREAD SAUCE 397 just long enough for the Eggs to set. Grated cheese may be added to both crumbs and raspings. Egg’S in Cases, (Eufs en Caisses— These are excellent in themselves, and form a valuable method of using up any remains of fish, game, chicken, ham — in short anything which can be used as a lining for the cases. Small patty pans, or any of the pretty china shells, and fluted cases of white or coloured fire-proof china, can be used. To take an example of Wyvem's. Work in a mortar a quarter of a pint of picked shrimps and a little butter to the consistency of a pliant paste, add a quarter of a pint of white breadcrumbs which have been soaked in milk, and season with finely-chopped parsley, pepper and salt. Butter the china cases, and line them with this forcemeat, leaving a hollow in the centre of each to receive one Egg. Slip the Eggs into the cases carefully, sprinkle the surfaces with a little salt, and pour a little melted butter over them. Set the cases in a high-sided saute-pan, with hot water up to a third of their depth; push this into a moderate oven, and steam for eight or ten minutes. On taking out the cases, dish them on a flat dish, giving each a cap, as it were, of, in this case, shrimp puree. Tomato sauce makes an excellent cap for many sorts of Eggs in Cases.

Mrs. Roundell's Practical cookery book