Eggs on a Dish, Bienvenue

Lay through a pocket on the inside edge of the basin of a dish a border made of potato croquette preparation (No. 2782) softened with an egg; fill the center of this border with a bed of duxelle or cooked fine herbs (No. 385); break over some raw eggs without injuring the yolks, season with salt and pepper, and put in the center of the yolks; dredge with grated Swiss cheese, pour on some butter and cook the eggs in a hot oven. Serve as soon as removed.