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Eggs à la Tripe
Preparation info
Two to four
servings.- Difficulty
Easy
Appears in
Published 1969
Ingredients
1 1½ tablespoons 1½ tablespoons
Method
Peel the onion and, using a sharp stainless-steel knife, cut the onion into the thinnest-possible slices to make almost-transparent onion rings. There should be about
½ cup Heat the butter in a
4 -
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