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3 Hard boiled eggs
1 tb Dry mustard
1 tb Flour
Black and cayenne pepper and salt
Covered prepared (musk removed and thoroughly washed) with water in a
pot with cover, and cook slowly until tender, adding water if needed.
Cool and take meat from bones and cut into small pieces with scissors
(it is important to use scissors). Save the pot liquor and add an
equal quantity of rich milk. Mash egg yolks, add mustard and flour
and stir liquid into it. Season to taste with black and cayenne
pepper and salt. Chop egg whitess and, with the meat add to soup
after it has boiled. Seve very hot. Sherry may be added at the table
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