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Eggs Molet, Jacksonville

Prepare a cream sauce. Remove the shells from twelve cooked shrimps, then cut them in quarter-inch pieces, add them to the sauce with a half teaspoon chopped tarragon leaves, mix well and boil for five minutes. Boil twelve fresh eggs for five minutes, remove, drop in cold water for a minute, shell them and lay on a deep, hot dish, pour the sauce over and serve.