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Directions:
To each half dozen eggs allow three lambs' kidneys. Broil the kidneys.
Cover the bottoms of individual dishes with a little butter and a few
fresh bread crumbs; drop into each dish two fresh eggs; stand this
dish in a pan of hot water and cook in the oven until the whites are
"set." Put a tiny bit of butter in the middle of each, and a dusting
of salt and pepper. When done, put half a
kidney on each side of the plate and pour over sauce Perigueux.
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