Anchovy Eggs
From Wholesome cookery, 1887
4 eggs are sufficient for 6 persons.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 71. The excerpt below is the record exactly as published.
Anchovy Eggs. Boil some eggs hard; peel and cut each egg in half (straighten the ends so that each half can stand firm on the dish) ; take out the yolk, and to each half- yolk pound up half a boned anchovy, and sufficient cream and butter to mix it into a smooth paste. Fill each half-white with the mixture, and serve the eggs alone before the soup, or with a lettuce salad
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