Eggs au Grafin.

Knead well together in a bowl, one tablespoonful of bread-crumbs,
two ounces of butter, three chopped anchovies, a pinch of parsley, a
pinch of chervil, one chopped shallot, three raw egg yolks, a good
pinch of salt, half a pinch of white pepper, and a pinch of grated nutmeg.
When ready, put these ingredients into a silver baking-dish (by
preference) with one ounce of butter at the bottom. Place it on a
slow fire for two minutes, then break over it six eggs, which will
be plenty; cook for five minutes in the hot oven, remove, lay the
dish on top of another, and serve immediately.