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Mash yolks with a fork. Mix in the remaining filling ingredients. Spoon the filling ingredients into whites or spoon filling into a pastry bag fitted with a #20 decorating tip. Pipe the filling into egg white halves.
Remove meat to a warm serving platter; skim fat from pan juices. Measure juices and transfer to…
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For how-to see HCA_2008, p.15.
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