Eggs with Melted Cheese.

Grate two ounces of Parmesan cheese on a dish ; set it on a slow
fire, adding half a glassful of white wine, a pinch of chopped parsley, a
pinch of chopped chives, half a pinch of pepper, and a saltspoonful of
grated nutmeg, also two ounces of good butter. Stir thoroughly while
cooking, and as the cheese melts, break in twelve eggs ; cook for
five minutes longer, then surround the dish with heart-shaped crofitons
(No. 102) set it on another dish, and serve very hot.