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Hard-Boiled Eggs with Madeira Sauce

Cut twelve hard-boiled eggs into halves lengthwise, remove the yolks and place them in a bowl with half an ounce of butter, one teaspoonful of essence of anchovies and a pinch of chopped chives; beat these well, fill the whites with the mixture, sprinkle with breadcrumbs, pour over a few drops of clarified butter and put them on a buttered dish in the oven for three minutes. Serve with half a pint of Madeira sauce poured over.