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Eggs, Suzette

Thoroughly wipe six even-sized, raw, unpeeled potatoes, place in a small roasting pan and set in oven for thirty-five minutes. Remove, clip a piece off surface of each, scoop out interiors and press soft part through potato masher into a bowl. Add a half gill hot milk, tablespoon butter, half teaspoon salt, three saltspoons pepper, and sharply mix with a wooden spoon until smooth. Line the interiors and sides of potatoes, with preparation, crack a fresh egg into each potato, season evenly with three saltspoons salt, a saltspoon pepper, sprinkle a little grated Parmesan cheese over and set in oven six minutes, remove, dress on a dish and serve.