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1/2 stick (1/4 cup) unsalted butter, melted and cooled 4 large eggs, beaten lightly 6 tablespoons sour cream 1/4 cup minced fresh parsley leaves (preferably flat-leafed) 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon paprika 1/2 teaspoon salt, or to taste [...]
Read the recipe at epicurious.com
