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Croûtons of Bread (Anchovy or Bloater Paste)

Anchovy or Bloater Paste.

Butter. Take some small fireproof china soufflé or fondu cases, butter them well inside with fresh butter, and sprinkle them with very finely chopped parsley.

Break an egg carefully into each cup, stand them up to the middle of the cups in boiling water and cook for ten minutes till quite hard. Cut some rounds of bread the size of the cups, fry these a nice brown in boiling fat, spread these croûtons with anchovy or bloater paste, worked up with some butter. Turn the eggs out on to the croûtons, serve very hot.

Œufs à la Suisse.

Ingredients.

Two ounces of fresh Butter.