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EGGS (a la Gruyere)

Melt a quarter of a pound of Gruyere cheese in a stewpan over a slow fire, with a small quantity of butter, a quarter of a pint of veal stock, a seasoning of finely-minced chives, parsley, grated nutmeg, and salt. Add, as soon as the cheese has been well stirred with the other ingredients, four well-beaten eggs, and stir till the herbs are sufficiently done. Serve with sippets of toasted bread.