Eggs a la St. Germain

Ingredients

• Three or 4 fresh eggs
• 1 oz. butter
• 1 tablespoonful of Chili vinegar
• a little smoked salmon
• essence of anchovy
• cayenne pepper to taste

Method

1. 1

   Boil the eggs for seven minutes, throw them into cold water, when quite cold shell them and cut them in halves, taking out the yolks.

2. 2

   Dip the halved whites into egg and bread crumbs, and fry them a golden colour in hot fat.

3. 3

   Pound the smoked salmon in a mortar with anchovy essence, butter, yolk of eggs; lastly add Chili vinegar and cayenne pepper, mixing well.

4. 4

   Fill the halves of eggs with this mixture, piled as high as possible.

5. 5

   Place in the oven till quite hot, sprinkle fried bread crumbs over each, garnish with watercress, and serve.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 53. The excerpt below is the record exactly as published.

Eggs a la St. Germain. Three or 4 fresh eggs, a little smoked salmon, essence of anchovy, 1 oz. butter, cayenne pepper to taste, 1 tablespoonful of Chili vinegar

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