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Eggs a La Bourbon
from: Recipes-ExchangeIngredients
* 6 eggs
* 1/2 pint stock
* 1 tbs butter
* 6 tbs grated Parmesan cheese
* 1/2 tsp salt
* 1 dash of pepper
Preparation
Put the stock in a small saucepan, poach the eggs in it, two at a time; lift them carefully and lay them on a hot granite or silver dish.
When all are poached, dust over the cheese and stand them in the hot oven for just a moment until the cheese is melted. In the meantime boil the stock until it is reduced one-half, add the butter, baste it over the eggs and send to the table.
This dish may be garnished with triangular pieces of toast.
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