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, Espagnole

Prepare a Creole sauce, adding two Spanish sweet peppers cut in julienne strips, gently mix and keep hot. Plunge twelve fresh eggs in boiling water five minutes, take up, drop in cold water one minute, remove and shell, then place on a hot deep dish, pour the sauce over and serve.

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