Reference > Farmer's Cookbook > EGGS > Eggs à la Benedict
  Eggs à la Tripe Eggs à la Lee  
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Eggs à la Benedict

Split and toast English muffins. Sauté circular pieces of cold boiled ham, place these over the halves of muffins, arrange on each a dropped egg, and pour around Hollandaise Sauce II , diluted with cream to make of such consistency to pour easily.


CONTENTS · BIBLIOGRAPHIC RECORD
  Eggs à la Tripe Eggs à la Lee  
 
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