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Eggs, Suedoise

Boil twelve fresh eggs for eight minutes, lift from the hot water and plunge in cold water for one minute, remove and shell them. Cut each egg in two lengthwise, scoop out yolks and place them in a bowl. Cut six salted anchovies in short pieces and add to yolks with two tablespoons bread crumbs, half gill cream, half ounce butter, three saltspoons salt, saltspoon cayenne pepper and half saltspoon grated nutmeg. Stir all together with a wooden spoon till well amalgamated, fill up cavities of whites with this mixture, dip eggs in beaten egg, then roll in freshly prepared bread crumbs, place in a frying basket and plunge in boiling fat for four minutes. Remove, drain, then sprinkle over a teaspoon salt, dress on a dish with folded napkin, decorate with a little parsley greens and serve with tartare sauce separately.