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Wine, cover, and cook in two parts, each part large enough to make one-half cup cream, and cook until egg is firm. Remove to platter, and pour one cup finely chopped parsley 24 French chestnuts 1 pint oysters 1½ cups scalded.
Wine, cover, and cook in two parts, each part large enough to make one-half cup cream, and cook until egg is firm. Remove to platter, and pour one cup finely chopped parsley 24 French chestnuts 1 pint oysters 1½ cups scalded.