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Poached Eggs in Cream

Put half cup of cream sauce into shallow dish or agate pie tin. Open eggs carefully and place on sauce; put in another pan of boiling water until eggs are set or are as firm as desired (from 10 to 15 minutes). Cover with half cup of cream sauce, sprinkle with chopped parsley and dust with paprika. The cream sauce is made as usual, adding a little grated onion, if desired.