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Queen's Sauce

Put one pint of rich gravy into a saucepan with a quantity of breadcrumbs and let them simmer until quite thick. Chop the meat from the breast of a cold fowl, and pound it with the yolks of two hard-boiled eggs and a few sweet almonds. Add the pounded mixture to the sauce, season with pepper and salt, and stir it until hot without permitting it to boil. It is then ready for serving.