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Eggs, Poached, with Cream

Put half a gill of cream into a small saucepan, and season it with salt, pepper, and pounded sugar to taste. Let it warm gradually, and when ready to boil, remove it from the fire and stir in an ounce of butter; keep moving the saucepan round until the butter is dissolved. Have ready four or five fresh eggs poached; lay them on a dish, pour the sauce quickly over, and serve. Time, three to four minutes to poach the eggs. Probable cost, 9d. Allow two eggs for each person.