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1 pound emu sausage, broken up and lightly cooked Place the lightly cooked, broken up emu sausage in the bottom of a buttered casserole. Sprinkle rice over sausage. Mix the chicken broth and cream together in the top of a double boiler over slowly boiling water. Heat until just below the scalding point. Pour the hot broth and cream mixture into the beaten eggs a little at a time, beating after each addition to prevent curdling. Add salt, pepper and Tabasco. Pour the mixture over the sausage and rice. Place in a 350° oven and bake for one hour or until a firm custard is formed and the top is browned. Serve at once. Serves 6 |
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