Eggs a la Paysanne.

Put half a pint of cream into a dish, on the fire, and when it boils,
break in twelve fresh eggs, season with a pinch of salt and twelve
whole peppers ; let cook for two minutes, and then set it in the oven
for three minutes, so that the eggs get a good golden color, taking
care that they do not harden. Remove from the oven, place the dish
on another, and serve.
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