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Scotch Woodcock

8 Anchovy fillets
4 Egg yolks
1/2 pt Thin cream
1 tb Butter
1 tb Chopped parsley
1 pn Cayenne pepper
4 sl Toast
Pepper


Pound anchovy fillets into butter; add pepper to taste.

Spread toast thinly with anchovy and pepper butter; keep warm in oven.

Beat egg yolks, cream, parsley and cayenne pepper to taste, all together.

Stir over boiling water in a double boiler until thick.

Pour over the toast slices; serve immediately.




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