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Catherine Eggs

Wash well and bake some large potatoes in the oven; when done, remove, cut a piece off the tops and take out sufficient of the insides to contain one raw egg to each potato. Break in the egg and season with salt and pepper, then cover with a spoonful of cream sauce for each one. Place them on a pan in the oven for fifteen minutes, then take out and serve with any kind of brown sauce poured around.