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Pike and Eggs

1 1/2 lb whole pike
3 cups vegetable fish bouillon
3 hard boiled eggs-chopped
3 tbsp butter-melted
salt
white pepper
1 tbsp parsley, chopped

Place the fish in simmering bouillon and poach for 25 minutess
Remove fish gently from the kettle. Place on a warmed dish.
Sprinkle with eggs, butter, salt, pepper and parsley.

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