Stiffly salt
a beaten egg yolk and glaze with that to give a salty taste. Bake
for several minutes until crisp.
Supa Shetgia[B]
[Footnote B: (from _Cheese Cookery_, by Helmut Ripperger)]
_This is the famous cheese soup of the Engadine and little known
in this country. One of its seasonings is nutmeg and until one
has used it in cheese dishes, it is hard to describe how
perfectly it gives that extra something. The recipe, as given,
is for each plate, but there is no reason why the old-fashioned
tureen could not be used and the quantities simply increased_.
Put a slice of stale French bread, toasted or not, into a soup
plate and cover it with 4 tablespoons of grated or shredded Swiss
cheese. Place another slice of bread on top of this and pour over
it some boiling milk. Cover the plate and let it stand for
several minutes. Season with salt, pepper and nutmeg. Serve
topped with browned, hot butter.
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