Eggs a la Reine.

Prepare twelve eggs as for No. 33, cook them for two minutes.
Make a garnishing of one ounce of cooked chicken-breast, one finely
shred, medium-sized truffle, and six minced mushrooms. Moisten
with half a pint of good Allemande sauce (No. in), heat it up well,
but do not let it boil ; then pour over the eggs and serve immediately.
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