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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Poached Eggs, Parmentier

Prepare a potato gastronome spread on a hot dish and smooth well. Poach twelve fresh eggs, neatly trim and lay them one beside another on the potato puree, sprinkle a very small finely chopped truffle over them and serve.

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