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Eggs, Potted

Pound the hard-boiled yolks of twelve eggs with anchovy sauce. Mix them to a paste with two ounces of good fresh butter, and season with two tea-spoonfuls of salt and one of white pepper. Have ready some small pots, and chop the whites of the eggs very small. As the pots are being filled with the paste, strew in the chopped whites, and cover over the tops with clarified butter. These eggs will not keep long. Probable cost, 1s. 6d. for this quantity.