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, Demi-Deuil

Prepare and keep hot a sauce demi-deuil. Carefully plunge twelve fresh eggs in boiling water for five minutes, remove and keep in cold water for a minute, shell and place on a deep hot dish, pour the sauce over them and serve.

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Eggs Molet, Demi-Deuil

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