Place the dish on a folded napkin and send to table at once.
SWISS EGGS
- 6 eggs
- 3 tablespoonfuls butter
- 1 gill (½ cup) cream
- Salt and pepper
- Swiss cheese
Melt the butter in a fireproof baking dish, break into it the eggs, cover them with very thin slices of Swiss cheese, and sprinkle over a little salt and pepper.
Bake in a moderate oven till the eggs are set and the cheese melted.
VENETIAN EGGS
- 3 eggs
- ½ pint (1 cup) strained tomato juice
- Salt and pepper
- 1 heaping tablespoonful (1 oz.) butter
- ½ pint (1 cup) grated cheese
Melt the butter in a casserole, add the grated cheese, and stir until melted. Pour in the tomato juice, and when this begins to thicken, add the eggs, which have been lightly beaten.
Season with salt and pepper and serve on hot toasted crackers.