Eggs with Cheese Garnishing

This garnishing is composed of two ounces of butter, six whole eggs, four ounces of Swiss and parmesan cheese, both grated, a pinch of sugar and nutmeg. Beat up the eggs for two minutes, add to them the cheese, sugar, nutmeg, and half of the butter; melt the remainder of the butter in a saucepan, pour into it the eggs, and stir the liquid over a slow fire using a spoon for this purpose, until the compound thickens to the consistency of cream. Take it off the fire, keep stirring it again for two minutes, then mix in with it two spoonfuls of raw cream or veloute (No. 415). Pour the melted cheese in some boat shaped tartlet crusts, made with very thin foundation paste; bake them in a hot oven and serve.