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Egg Fritters

Put four eggs into a saucepan of boiling water, boil for fifteen minutes; then take them out, plunge into cold water for a few minutes and remove the shells; cut the eggs lengthwise in halves, separate the yolks and mix them up with a little pot of meat; replace them, put the two halves together, pressing them firmly and then cut into quarters with a very sharp knife. Dip these in batter, plunge into boiling fat and fry; drain, sprinkle with salt, and serve on a napkin on a dish.