Egg a l’Annecy

Ingredients

• Six anchovies
• four eggs
• one tablespoon cream
• one ounce chopped mushrooms
• one teaspoon mushroom ketchup
• one tablespoon parsley chopped very fine
• one tablespoon onion juice
• four pieces of bread

Method

1. 1

   Hard boil two eggs; cut in halves; take out the yolk; add chopped mushrooms, two anchovies chopped very fine, tablespoon cream, ketchup, parsley, onion juice, and two raw yolks.

2. 2

   Mix well.

3. 3

   Put one tablespoon butter in a pan; add the mixture and scramble.

4. 4

   Spread bread.

5. 5

   Beat the two whites of the eggs to a stiff meringue; decorate around on the bread.

6. 6

   Put in the oven from three to four minutes, when cold put a curled anchovy in the centre.

7. 7

   Garnish with parsley.

8. 8

   Serve before the soup.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 20. The excerpt below is the record exactly as published.

four eggs, teaspoon anchovy paste, six anchovies, four tablespoons butter, salt and pepper. How to Make It. Hard boil eggs ten minutes; cut in halves. Mash the yolks; add two tablespoons butter and anchovy paste; spread bread or toast. Skin and bone sardines, also bone anchovies; chop very fine; cream butter; add salt and pepper; fill egg; glaze with white chaud-froid sauce; decorate with brown chaud-froid sauce and truffles. Garnish with parsley. Serve before the soup. Egg (CEuf) a l’Annecy Six anchovies, four eggs, one tablespoon cream, one ounce chopped mushrooms, one teaspoon mushroom ketchup, one table¬ spoon parsley chopped very fine, one tablespoon onion juice, four pieces of bread

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