Eggs au Parmesan.

Beat twelve eggs in a saucepan, with two tablespoonfuls of grated
Parmesan cheese, a pinch of pepper, but no salt ; stir them well with
a whip, and make of this six small omelets, as for No. 46. As soon
as they are sufficiently firm, lay them on a dish. Besprinkle the tops
with a little grated Parmesan cheese, roll, and trim them nicely,
sprinkle more cheese over the tops, wipe off the sides of the dish, and
put them in a hot oven for five minutes. Remove from the oven,
pour around the omelets one gill of hot Madeira sauce (No. 103), and
serve very hot.