Place one ounce of good butter on a silver dish, set it on" the hot
stove, and break in twelve fresh eggs, being careful not to disturb the
yolks; season with a light pinch of salt and the third of a pinch of
pepper; then let cook slowly for four minutes. Pour over the eggs a
pint of hot Vanderbilt garnishing as for the omelet (No. 67), and
serve immediately.
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