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Directions:
Beat four eggs. Add to them four tablespoonfuls of stock, four
tablespoonfuls of cream, a saltspoonful of salt and half a
saltspoonful of pepper. Turn them into a saucepan, stand in a pan of
hot water, stir with an egg-beater until they are thick and
jelly-like. Turn at once into a heated dish, garnish with toast and
send to the table.
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