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, Villeroi

Prepare a Villeroi sauce, pour in a half gill hot milk, mix well and keep hot. Boil twelve fresh eggs for five minutes, take up and plunge again in cold water for a minute, shell, arrange on a deep dish, pour the sauce over and serve.

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Eggs Molet, Villeroi

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