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Temper the egg yolks by stirring a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.
After adding the sugar, beat egg white mixture on high speed just until stiff peaks form; do not overbeat.
Stir about a fourth of the egg whites into the egg yolk mixture to lighten.
Fold in remaining egg whites.
Transfer to prepared baking dish.
Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom.
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White round serving dish (about 14-in. diameter x 3-in. high)
Tete-a-tete daffodil plant for…
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