This section is from the book "Miss Leslie's Complete Cookery", by Miss Leslie. Also available from Amazon: Miss Leslie's Complete Cookery.
Boil four eggs ten minutes. Dip them into cold water to prevent their looking blue. Peel off the shell. Chop the yolks of all, and the whites of two, and stir them into melted butter. Serve this sauce with boiled poultry or fish.
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