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Eggs a la Gruyere
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 113. The excerpt below is the record exactly as published.
Eggs a la Gruyere. — Melt x/\ lb. of Gruyere cheese in a stewpan over a slow fire, with a small quantity of butter, a quarter of a pint of veal stock, a seasoning of finely minced chives, parsley, grated nutmeg, and salt. Add, as soon as the cheese has been well stirred with the other in- gredients, four well-beaten eggs
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