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Surprise Eggs

Break the required number of eggs into a pan of boiling water to poach, but without cooking them hard; take them out to put in a basin with a squeeze of lemon juice, finely-chopped parsley and salt, and steep for several hours; take them out again, drain, put them in batter, then into some breadcrumbs, and fry one or two at a time in boiling fat until done to a light brown. Arrange some sprigs of parsley on a dish, place the eggs on the parsley, and serve.