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Curried Eggs

Cook six eggs in boiling water twenty minutes, cool, remove the shells, cut into quarters and arrange on a warm dish. Pour over them the following sauce: Rub the bottom of a small frying-pan with onion, pour in one gill of stock and place over the fire. Mix one teaspoon of cornstarch and one-fourth teaspoon of curry powder with one gill of milk and stir into the boiling stock; season with one-third teaspoon of salt and a little pepper, simmer for five minutes and then add one teaspoon of butter. EGGS À LA SUISSE-Cover the bottom of a baking dish with two ounces of fresh butter; overlay this with grated cheese, and on the cheese spread eight eggs taking care not to break the yolks; season with salt and cayenne; pour over the surface a little sweet cream and then strew two ounces of the grated cheese on the top; bake in a moderate oven fifteen minutes.