Eggs à la Bennett

Ingredients

• twelve hard-boiled eggs
• two ounces of good butter
• a teaspoonful of anchovy essence
• a pinch of chopped chives
• half a pint of hot Madeira sauce

Method

1. 1

   Cut the hard-boiled eggs lengthwise, remove the yolks, and mix with butter, anchovy essence, and chives.

2. 2

   Fill the whites with this mixture, sprinkle with breadcrumbs, pour over clarified butter, and bake for three minutes before serving with Madeira sauce.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 160. The excerpt below is the record exactly as published.

EggS a la Bennett. — Cut twelve hard-boiled eggs lengthwise, remove the yolks, and place them in a bowl with two ounces of good but- ter, a teaspoonful of anchovy essence, and a pinch of chopped chives. Beat well together, and fill the whites with it, besprinkle with bread- crumbs, and pour over a few drops of clarified butter; put them in the 22O THE TABLE. oven for three minutes on a buttered dish, and serve with half a pint of hot Madeira sauce

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