Prepare in a sautoire two ounces of good butter, half a gill of Allemande sauce (No. 111), three tablespoonfuls of grated Parmesan cheese and one tablespoonful of white broth (No. 101). Place on the hot range and stir until the cheese is thoroughly dissolved, then place the pan on the corner of the range to keep warm. Take six hard boiled shelled eggs. Cut each one into four even slices crosswise, season with a tablespoonful of salt and a teaspoonful of pepper equally divided. Lightly butter a silver dish. Arrange a very thin layer of the above garnishing over it. Take the sliced eggs and lay one slice on the dish, then a very small thin slice of Swiss cheese - then again a slice of egg and a slice of cheese - always keeping them one overlapping another, both eggs and cheese; continue the same with the rest, giving a crown shape around the dish.

Pour half a gill of hot tomato sauce on top of both eggs and cheese, equally divided. Now pour the balance of the garnishing over all, also equally divided; lightly sprinkle the top with a very little clarified butter, and then place in a brisk oven for eight minutes, so that it should get a good brown color. Remove from out the oven and serve immediately.