Eggs a la Suisse
From Many ways for cooking eggs (1912).
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A historical recipe
Many ways for cooking eggs, by Sarah Tyson Heston Rorer (1912).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Cover the bottom of a baking dkh with about two tablespoonfuls of butter cut into bits.
- On top of this, very thin slices of Swiss cheese.
- Break over some fresh eggs.
- Dust with salt and pepper.
- To each half dozen eggs, pour over a half cup of cream.
- Then cover the top with grated Swiss cheese and bake in the oven until the cheese is melted and the eggs "set." Send this to the table with a plate of dry toast.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater