Cold Eggs a la Neva

Ingredients

• three hard-boiled eggs
• little anchovy fillets
• little caviare
• truffle mayonnaise
• artichoke-bottom
• finely-chopped jelly

Method

1. 1

   Cut off the ends of the hard-boiled eggs.

2. 2

   Surround the tops and bases with little anchovy fillets, and place a little caviare half-way along each egg.

3. 3

   Empty the eggs with care, garnish them with truffle mayonnaise, place each egg in an artichoke-bottom, garnished with finely-chopped jelly, and arrange in a circle on a dish with chopped jelly.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 155. The excerpt below is the record exactly as published.

Cold Eggs a la Neva. Cut off the ends of three hard-boiled eggs. Surround the tops and the bases with little anchovy fillets, and place a little caviare half-way along each egg. Eggs prepared in this way resemble little barrels of the anchovy fillets representing the iron hoops, and the bits of caviare the bungs. By means of a scraper empty the eggs with care; garnish them with truffle mayonnaise. Place each egg in an artichoke-bottom, garnished with finely- chopped jell

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