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Poached Eggs, Aix Les Bains

Cut from a stale sandwich loaf twelve quarter-inch-thick slices, then cut to two inches in diameter and toast to a light brown. Place in saucepan a half gill white wine, saltspoon grated nutmeg, and place on fire; when thoroughly boiling add three ounces grated Swiss cheese and sharply mix with a wooden spoon until thoroughly melted, spread cheese over the twelve toasts evenly and arrange on a hot dish. Dress twelve poached eggs, sprinkle a little finely chopped parsley over and serve.