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Mushroom Ragout

3 hard cooked eggs I pint (I cup) stock 14 lb. mushrooms I teaspoonful flour oz.) butter Little chopped parsley I heaping tablespoonful (I Salt and pepper Peel the mushrooms and fry them for a minute in the hot butter in a fireproof dish, add the flour, stock, salt, and pepper. Boil for three minutes, add two of the eggs cut lengthways.

Garnish with the other egg and the parsley.