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From: The Every-Day Cook-Book and Encyclopedia of Practical Recipes,
For Family Use - Miss E. Neill - nd (circa 1890)
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 of an
hour. Pass a hot salamander** over the top to brown it.
*about 350 degrees
** a heavy round cast-iron disc that gets very hot - use your broiler |
