Sauce of Turkeys’ Eggs from Modern Cookery for Private Families by Eliza Acton
The eggs of the turkey make a sauce much superior to those of the common fowl. They should be gently boiled in plenty of water for twenty minutes. The yolks of three, and the whites of one and a ha...
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Ingredients
- eggs of the turkey
- fowl
- plenty of water
- eggs
- guinea fowl
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