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EGGS SPANISH

(Eggs) - (The International Jewish Cook Book)







Boil eggs hard; after cooling, remove shells and halve lengthwise. Cook
for thirty minutes fresh or canned tomatoes with minced green onions,
garlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to
taste. Strain. Melt a slice of butter, add a little flour, and then add
sauce gradually. Cook ten minutes; place eggs carefully in sauce and
serve.











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