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Poached Eggs, Egyptian

Mix in a saucepan a half tablespoon butter with tablespoon flour, pour in a gill milk, half gill cream, and sharply mix until it comes to boil. Thoroughly drain a half pint canned corn and add to sauce with half teaspoon salt, saltspoon each cayenne and grated nutmeg, mix well and cook for five minutes. Prepare twelve poached eggs on toast, pour sauce over and serve.