Anchovy Eggs

Ingredients

• a tablespoon of butter
• half a teaspoon of dry mustard
• two tablespoons of tomato sauce
• one of Worcester sauce
• one of mushroom ketchup
• four hard-boiled eggs
• salt
• pepper
• good anchovy paste
• better still, with Patum Peperium

Method

1. 1

   Melt butter in a Chafing Dish, add mustard, tomato sauce, Worcester sauce, and mushroom ketchup.

2. 2

   Simmer, then add quartered eggs, salt, and pepper.

3. 3

   Serve on toast spread with anchovy paste.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 40. The excerpt below is the record exactly as published.

Anchovy Eggs. Place a tablespoon of butter in the Chafing Dish, add half a teaspoon of dry mustard, two tablespoons of tomato sauce, one of Worcester sauce, and one of mushroom ketchup. Let it simmer, and then drop in four hard-boiled eggs cut into quarters, salted and peppered. Prepare four rounds of toast, spread them with good anchovy paste, or, better still, with Patum Peperium

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