Canape of Eggs

Ingredients

• 4 eggs
• 3 truffles
• 2 anchovies
• 6 capers
• 1 teaspoon Tarragon vinegar
• 1 teaspoon butter
• 8 small rounds of fried bread

Method

1. 1

   Boil the eggs quite hard.

2. 2

   Cut in halves, take out yolks and chop them.

3. 3

   Chop capers and truffles.

4. 4

   Soak anchovies, dry and chop.

5. 5

   Mix all with salt, pepper, cayenne, and Tarragon vinegar.

6. 6

   Stuff the whites of the eggs, pile high, and put a small bit of butter on top.

7. 7

   Serve on fried bread.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 3. The excerpt below is the record exactly as published.

Canape of Eggs. 4 eggs, 3 truffles. 2 anchovies. 6 capers. 1 teaspoon Tarragon vinegar. 1 teaspoon butter. 8 small rounds of fried bread

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