The International Cook Book

Over three thousand recipes from the man who cooked at Delmonico's — French sauces, Italian pastas, Indian curries and American pies, the whole eating world of 1906 in one volume.

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Eggs Molet, Bearnaise

Boil twelve fresh eggs for five minutes. Remove, then drop them in cold water, take up and shell.

Dress the eggs on a deep, hot dish. Season with half a teaspoon salt and two saltspoons white pepper. Pour a Bearnaise sauce over the eggs and serve.

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