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Egg Fricassee

Cut three hard boiled eggs into slices. Put into one teacup of gravy or stock some minced parsley, a little chopped, cooked onion, a bit of butter and a little flour; simmer the mixture until thick, then add the sliced egg, one or two tablespoons of cream and salt and pepper to taste. Mix well, and serve very hot. This dish may be made richer by adding the beaten yolk of an egg to the cream, and, if preferred, the onion may be omitte.