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EGGS AND PARMESAN (a la Lorraine)

Break into a basin four fresh eggs, season with salt and cayenne, add a pint of cream, one ounce of grated Parmesan cheese, and the same of Gruyere. Mix all thoroughly together. Fill twelve small fireproof dishes with the mixture, and set them to poach for twenty minutes in a tightly covered flat saucepan, taking care that the water does not boil. When done sprinkle a little grated Parmesan on the surface of each, and colour with the salamander, or a red-hot iron. Probable cost, 8d.