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Eggs (Piedmont style Chop anchovies)

(Piedmont style.) Chop 4 anchovies, and dissolve them, free from bones and skin, in 1/2 pint of good stock, add the yolks of 6 eggs and the beaten whites of 2, salt and pepper and parsley. Stir over the fire until smooth, pour over some slices of toast which have been laid in a dish, sprinkle some grated cheese over all, and bake ten minutes in a hot oven.

EGGS (as cooked in Sienna.).

Boil and slice 6 eggs, put them in a dish, sprinkle with grated cheese, then eggs, so on, until all the eggs are used, with 1/2 a pint of good white stock over all, and some cheese and breadcrumbs on top. Bake 10 minutes, and serve in the dish.

EGGS (as cooked in Malta.).

Mix on the fire 1 cup of white stock, 1 tablespoonful of grated ham, 1 ounce of butter, 1 ounce of grated cheese, juice of a lemon, salt, pepper, parsley, nutmeg, and 1/2 cup of stewed tomatoes. Stir 20 minutes, then strain it over a dish containing 6 hard-boiled and sliced eggs. Cover with bread-crumbs and cheese, and bake in a hot oven.