440. Eggs à l’Impératrice.
—Cook twelve eggs exactly as in No. 437, arranging six small slices of pâté-de-foie-gras, one on top of each egg, and serving very hot.
441. Eggs à la Suisse.
—Fry twelve eggs as for No. 437; after cooking for two minutes, cover with half a pint of hot tomato sauce (No. 205), and add three cooked sausages, cut in two, also a little grated cheese, then send to the table.