Eggs a la Bonne Cuisine

Ingredients

• four hard-boiled eggs
• a tablespoonful of butter
• one teaspoonful of anchovy paste
• one pinch of curry powder
• one teaspoonful of chutney
• cooked spinach that has been rubbed through a sieve

Method

1. 1

   Cut hard-boiled eggs in half, scoop out yolks and mix with butter, anchovy paste, curry powder, and chutney.

2. 2

   Fill egg whites with this mixture.

3. 3

   Fry rounds of bread until golden brown, spread with remaining paste, place half an egg on each round, and garnish with spinach.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 9. The excerpt below is the record exactly as published.

EGGS A LA BONNE CUISINE — Cut four hard-boiled eggs in half, scoop out the yolks, and rub to a paste, with a tablespoonful of butter, and one teaspoonful of anchovy paste, one pinch of curry powder and one teaspoonful of chutney. Fill the whites of the eggs with this, fry some rounds of bread a golden brown, and when cold spread with the remainder of the paste. Place one-half an egg on each round, and, with a pastry tube, garnish with cooked spinach that has been rubbed through a sieve

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