Eggs and Anchovy a la Bravo
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 56. The excerpt below is the record exactly as published.
EGGS AND ANCHOVY A LA BRAVO Boil the eggs hard. Cut in half and take out the yolks. Throw the whites into warm water. Put the yolks into a stewpan with three ounces of butter and six anchovies all beaten together and seasoned to taste. Let them get hot through and fill the whites. Make a rich sauce and throw over them and serve either hot or cold according to taste. FAILLES D’ANCHOIS Rub two ounces of flour with three-quarters of an ounce of butter till quite smooth ; then add to a saltspoonful of anchovy essence, about six drops of cochineal, a dust of cayenne pepper
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