Cut a sufficient number of rounds of bread, toast them carefully and
cover them with _pate de foie gras_, put on top of each a poached egg,
pour over sauce Perigueux, and send to the table.
Friday, February 20, 2009
EGGS MIRABEAU
Cut a sufficient number of rounds of bread, toast them carefully and
cover them with _pate de foie gras_, put on top of each a poached egg,
pour over sauce Perigueux, and send to the table.
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