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EGGS (au Gratin)

Chop very fine an anchovy, a shallot, and a sprig of parsley, and mix them with three yolks of eggs to a small cupful of bread-crumbs and two ounces of butter; season with salt and pepper. Have ready a hot dish; butter it well, and strew the mixture over the bottom. Place the dish in a Dutch oven, and brown it slightly; then break half a dozen eggs into separate cups and slide them neatly on to the dish, after which return it to the oven for three minutes, or until the whites have set. Serve immediately. Probable cost, 1s. 3d. Sufficient for three persons.