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Eggs In A Brown Sauce

(Soups.) - (The Golden Age Cook Book)







Boil hard as many eggs as needed and cut either lengthwise in quarters

or in round slices. Brown a tablespoonful of butter and one of flour

together, add a small onion, cut fine; when thick and smooth add enough

vegetable stock to make the sauce the proper consistency, season with

salt and pepper and strain. Put the egg slices in the sauce, let it come

to the boiling point and serve on a small platter; garnish with parsley.

Half a dozen olives boiled in a little water and cut from the stones are

a nice addition to the sauce.











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