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Directions:
Mix equal quantities of water and good meat gravy, two tablespoons each,
with a teaspoon of vinegar and a seasoning of pepper and salt. Put in a
stew-pan and stir in gradually two well-beaten, yolks of eggs. When it
thickens and before it boils, have ready a half dozen nicely poached
eggs and pour the sauce over them. Garnish with parsley.
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