Reference > Farmer's Cookbook > EGGS > Eggs à la Suisse
  Poached Eggs à la Reine Eggs Susette  
CONTENTS · BIBLIOGRAPHIC RECORD

Eggs à la Suisse

4 eggs
Salt
1/2 cup cream
Pepper
1 tablespoon butter
Cayenne
2 tablespoons grated cheese

Heat a small omelet pan, put in butter, and when melted, add cream. Slip in the eggs one at a time, sprinkle with salt, pepper, and a few grains of cayenne. When whites are nearly firm, sprinkle with cheese. Finish cooking, and serve on buttered toast. Strain cream over the toast.


CONTENTS · BIBLIOGRAPHIC RECORD
  Poached Eggs à la Reine Eggs Susette  
 
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