Monday, June 20, 2011

Eggs A La Suisse

The everyday cookbook circa 1887

Spread the bottom of a dish with two ounces of fresh butter; cover this with grated cheese; break eight whole eggs upon the cheese without breaking the yolks.
Season with red pepper and salt if necessary; pour a little cream on the surface, strew about two ounces of grated cheese on the top, and set the eggs in a moderate oven for about a quarter hour.
Pass a hot salamander (A hot fire poker) over the top to brown it.


  1. Yum, but I'll skip the hot salamander part. LOL

  2. Just broil it so it gets brown on top.