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Egg Sauce

Boil half a dozen eggs in a saucepan of water for six minutes; let them cool, remove the shells and cut up into small squares; melt eight tablespoonfuls of butter in a saucepan on the fire; add three tablespoonfuls of cream and a little salt and pepper and boil for five or six minutes. Put in the eggs and shake the pan over the fire until the eggs are hot; then add two tablespoonfuls more of butter and shake again until it is melted. Pour the sauce when ready into a sauceboat, and serve.