Swiss.—(a) Although sometimes made with Parmesan, Gruyère is the correct cheese to use. Spread the bottom of a silver dish rather thickly with good fresh butter and cover it with very thin slices of the cheese, which should not be an old one or it would not melt well. Over this break as many eggs as you wish to have, taking care to keep the yolks whole; sprinkle a little salt, some black pepper, and a very little grated nutmeg over this, and pour over it about a quarter of a pint of good thick cream. Finish by strewing the top with grated cheese, and bake for ¼ hour. If not brown enough, pass the salamander over the top and serve immediately; very thin and nicely cut dry toast should be handed with it on a plate.
(b) Butter well a stoneware or silver or pewter dish that will stand the heat of the oven; line the sides of the dish with shavings of Gruyère or some good American toasting cheese. Drop on to the already buttered dish 4 or 6 raw eggs, pour over them about 3 tablespoonfuls of good cream; season with salt, cayenne, and a small grate of nutmeg, sprinkle a little grated cheese over all, and 2 tablespoonfuls more cream; place in the oven for about 7 minutes, or till the eggs are set.
(c) Spread the bottom of a dish with 2 oz. fresh butter; cover this with grated cheese; break 8 whole eggs upon the cheese without breaking the yolks. Season with red pepper and salt if necessary; pour a little thick cream on the surface, strew about 2 oz. grated cheese on the top, and set the eggs in a moderate oven for about ¼ hour. Pass a hot salamander over the top to brown it.
(d) Mix with 2 oz. grated cheese, 2 oz. oiled butter, 6 eggs, salt, pepper, and some finely chopped parsley, tarragon, and spring onions. Fry lightly, brown the top, and serve very hot.
Sauces, Butters, Gravies, Stuffings, &c.
Sauces, Butters, Gravies, Stuffings, &c.—These are employed to lend a zest to the flavour of the foods they accompany, seldom contributing any nutritious element themselves.
Agro Dolce.—This sauce is made thus: ½ lb. pignoli or pine-cone kernels, 6 oz. fine chocolate, 10 oz. sugar, ½ pint best vinegar, 3 oz. candito or candied orange or lemon, all mixed in rich good gravy, made from the material which composes the dish, such as wild boar, hare, &c.
Anchovy Butter (au Beurre d’anchois).—(a) Take 2 oz. fresh butter, 4 oz. boned anchovies, pounded to a smooth paste, and 3 oz. watercress, well washed and picked from the stalks. Mix the 3 ingredients well together, and pass them through a hair sieve. Shape the butter into small balls, ice them, and serve with dry toast or biscuits.
(b) 3 or 4 anchovies boned and pounded, 3 oz. parsley, weighed after it has been picked from the stalks, wash clean; boil for 8-10 minutes, till tender, with a small piece of soda in the water to keep it green; strain the water off and squeeze the parsley dry with the hand. Pound up in a mortar the parsley with 4 oz. fresh butter and the anchovies. Rub this through a sieve and let it drop on the dish on which it is sent to table. It should have a rocky appearance. Toast to be served at the same time.