EGGS A LA BOURBON

6 eggs
1/2 pint of stock
1 tablespoonful of butter
6 tablespoonfuls of grated Parmesan cheese
1/2 teaspoonful of salt
1 dash of pepper

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.