CEufs a 1'Anglaise (Stuffed Eggs)

Ingredients

• Boil some eggs quite hard
• add to them a little butter
• some anchovy sauce
• a few drops of tarragon vinegar
• pepper and salt to taste
• pepper and salt to taste
• very finely chopped beetroot

Method

1. 1

   Boil eggs hard, cool, remove shells, cut in halves, and take out yolks.

2. 2

   Pass yolks through a sieve, add butter, anchovy sauce, tarragon vinegar, and seasonings.

3. 3

   Mix into a paste and fill egg halves.

4. 4

   Sprinkle with beetroot and keep cool until serving.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 39. The excerpt below is the record exactly as published.

CEufs a 1'Anglaise (Stuffed Eggs). — Boil some eggs quite hard. When cold, remove the shells, cut them in halves and take out the yolks. Pass these latter through a sieve and add to them a little butter, some anchovy sauce, a few drops of tarragon vinegar, some chopped tan-agon and pepper and salt to taste. Mix all thoroughly into a paste and fill up the halves of egg with it. Sprinkle a little very finely chopped beetroot

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