A Gruyère cheese appetizer is a favorite with the students of Geneva and Lausanne.

Florian Robert brought the recipe into his coterie at the Sorbonne, and in the little apartment on the Boul' Miche' a few congenial souls occasionally gather of an evening and wash down with

"Bock" this dainty: Melt in a copper saucepan over the charcoal brazier - a chafing-dish will be used over here - a quarter-pound of grated Gruyère cheese with a tea spoonful of butter, some chopped onion and parsley, a cup of chicken broth - or half a can of chicken soup strained - salt, pepper, and a suspicion of nutmeg. When well blended, add four well-beaten eggs, and after stirring until it looks just good enough to eat, serve on triangles of toasted bread.