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The French excelled at egg recipes and came up with seemingly endless varieties of egg combinations. This recipe, along with the omelet, was probably used as a side dish at dinner, and not served at breakfast.
Poach as many eggs as will make a dish; when properly done, dip them in yolks of eggs, strew rasped Parmesan cheese over, and bread crumbs; fry them in a very hot hog’s lard and garnish with fried parsley.