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Bypassing the seven casseroles she had left in the refrigerator for me to microwave for my dinners, I drew two eggs and a stick of butter from the refrigerator and proceeded to break the eggs into a bowl, beat them with a fork and drop the resulting frothy, viscous liquid into the pan heating on the stove, preceded by a pat of the butter.
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2 In another pan, heat the stock.
In a medium pan, heat olive oil over medium heat.
In a separate frying pan, heat ½ cup of oil.
In a separate pan, heat the butter gently.
Meanwhile, in a frying pan, heat another tablespoon of oil.
In a separate pan, heat stock to boiling.
In a large sauce pan heat half of the oil.
In a suitable pan, heat 12cm of oil to 175C/350F.
In a deep, heavy pan, heat shortening to 365 degrees.
2. In 12-inch sauté pan, heat 2 tablespoons oil.
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