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Cordons Gratin, Swiss

Open a pint can cordons, remove all the water and plunge them in boiling water for two minutes. Drain, season all around with a teaspoon salt and half teaspoon pepper, and arrange in a lightly buttered baking dish. Dredge over three tablespoons grated Swiss cheese, place a few bits of butter over them, pour a half gill cream around the dish and set in the oven for twenty minutes. Remove and serve.