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EGGS (a la Creme)

To five or six eggs that have been well whipped to a froth add gradually half a pint of cream, and, while mixing, flavour with a tea-spoonful of salt. Butter a mould and pour in the mixture. It may be baked gently in the oven till set, or placed over a pan of boiling water. When turned out of the mould, a rich brown gravy should be poured round it. Probable cost, 2s.