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Three Eggs (Mix all this into the sauce)

دو وو وو Mix all this into the sauce; stir in, when over the fire, the yolks of three eggs. Let this thicken, pour out on a dish, and when cold make up into croquet shapes. Egg and bread-crumb, and fry them a nice brown in boiling lard or fat. These should be dished on a napkin, served with parsley fried; or they can be made into cutlet shape, and served with brown sauce, and peas or macédoine in the centre.