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Fromage des Oeufs
- For
6-8
- Difficulty
Easy
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
12 - salt
1 pint a few
Method
Break the eggs into a round flat dish that has been copiously buttered (and lined with buttered greaseproof paper if you want to be extra careful). Be very sure the yolks don’t break; although it doesn’t spoil the flavour it is not so pretty.
Sprinkle a little salt over the eggs and
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