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Gooseberry Cream

1 1/2 pt Gooseberries, stemmed
1 tb Butter
1/4 c Sugar
4 Egg yolks

Boil the gooseberries very quickly in just enough water to cover them. Stir in the butter when the gooseberries become soft, then press them through a sieve. While the pulp is hot, sweeten it with sugar to taste and then beat in the egg yolks. Serve in cups or glasses.

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