Anchovy Eggs

Ingredients

• One tea-spoonful anchovy paste
• two eggs
• one ounce of butter
• one salt-spoonful of salt
• one-half table-spoonful of cream
• one-half tea-spoonful lemon-juice

Method

1. 1

   Boil eggs in plenty of water for ten minutes, then plunge into cold water and remove shells.

2. 2

   Cut each egg in half, remove yolks, and mix with butter and anchovy paste.

3. 3

   Season with salt, add cream and lemon juice, and rub through a sieve.

4. 4

   Fill egg halves with the mixture, smooth with a knife, and garnish with parsley.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 148. The excerpt below is the record exactly as published.

ANCHOVY EGGS— SHEEP'S TROTTERS. 227 add now the butter, and stir all together till it is melted. Place in a basin the yeast, and pour over it the mixture in the jug, stir well together and add the beaten eggs. Mix all now well together in the large basin, cover the basin with a towel, and place it in a warm place to rise for two hours. Knead it now well on a board and cut the dough into small pieces, draw them into a long shape, place them on a floured tin, and let them again rise for half an hour in a warm place. Then bake in a quick oven for fifteen minutes. This quantity makes two dozen and a half buns. BREAKFAST DISHES. Anchovy Eggs.— One tea-spoonful anchovy paste, two eggs, one ounce of butter, one salt-spoonful of salt, one-half table-spoonful of cream, one-half tea-spoonful lemon-juice

Cook this with the app: pantry check, scaling, and the assistant.