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Updated: June 15, 2025
Pound all well together; mix in gradually one whole egg, two tablespoonfuls of thick cream, and the yolks of four more eggs, a scant teaspoonful of salt, and a quarter-saltspoonful of pepper. When this is all pounded into a smooth, compact mass, put it into a bowl and place it on ice until required for use. Mould and poach as described in last recipe.
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