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Poached Eggs With Anchovy


(An entree for luncheon)

Cut bread into circles and toast them; spread them lightly first with anchovy paste, then with a layer of ham or tongue chopped very fine, seasoned well, and a little moistened with stock or white sauce. Cover the top with whipped white of egg; place a raw yolk in the center of each one. Bake them in the oven for one minute, or just long enough to well heat the egg.


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The Century Cook Book (1901).

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