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1. Hard-boil 10 eggs and cut them in half lengthways, stuff them with goose liver pate, put together and allow cooling thoroughly.
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2. Using the same filling mixture, shape the eggs into "piglets" and then coat them with a tomato flavored mayonnaise.
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3. Put in the eyes, etc., with pieces of olive or truffle.
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4. Serve with sliced ham and tongue.
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