Deviled Eggs and Anchovy Toast

Ingredients

• a walnut of butter
• half a teaspoonful of dry mustard
• two tablespoonfuls of tomato sauce
• one of Worcester
• one of mushroom sauce
• four hard-boiled eggs

Method

1. 1

   In a chafing-dish, melt a walnut of butter, add dry mustard, tomato sauce, Worcestershire sauce, and mushroom sauce.

2. 2

   Add four sliced hard-boiled eggs, salted and peppered.

3. 3

   When heated, place the eggs on toast spread with anchovy paste.

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 26. The excerpt below is the record exactly as published.

Deviled Eggs and Anchovy Toast. — Put a walnut of butter in the chafing-dish, half a tea- spoonful of dry mustard, two tablespoonfuls of tomato sauce, one of Worcester and one of mush- room sauce. Put into this four hard-boiled eggs

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