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2857. Eggs, Strasbourgeoise

Boil twelve fresh eggs for eight minutes, plunge in cold water for one minute, take up, shell, cut in quarters and keep on a plate. Skin four country sausages, place meat in mortar with a tablespoon pate de foie gras and pound to a pulp. Remove and divide the paste into hazelnut-sized balls, place in a sautoir with two tablespoons each sherry and demi-glace (No. 122), then cook for five minutes. Add eggs with a half teaspoon each chopped parsley and salt, three saltspoons pepper, and gently mix. Cover sautoire, set in oven for ten minutes, remove, dress on a hot, deep dish and serve.


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