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EGGS A LA SUISSE

Cover the bottom of a baking dish 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.

 

 

 

 

 

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