Eggs Farces h I'AUemande

Ingredients

• 6 eggs
• 1 ounce melted butter
• Y, cupful fine-minced boiled ham or tongue
• 2 boneless anchovies
• 1 teaspoonful fine-chopped shallot or white onion
• V4 clove of bruised garlic
• V4 teaspoonful pepper
• y, pint of tomato sauce d I'allemande

Method

1. 1

   Boil eggs for 10 minutes, cool in cold water, remove shells, cut in half, and mash yolks.

2. 2

   Mix with butter, ham, anchovies, shallot, garlic, and pepper.

3. 3

   Fill egg halves, brush with beaten egg, bake briefly in a hot oven, pour tomato sauce over, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 361. The excerpt below is the record exactly as published.

Eggs Farces h I'AUemande.— Boil 6 eggs 10 minutes, re- move and lay in cold water ; when cold take off the shell, cut the eggs lengthwise in halves ; take out the entire yolk, mash fine in a bowl, add 1 ounce melted butter, Y, cupful fine-minced boiled ham or tongue, 2 boneless anchovies, 1 teaspoonful fine-chopped shallot or white onion, V4 clove of bruised garlic, V4 teaspoonful pepper, mix all well together. Fill the preparation into the eggs, lay them on the dish on which they are to be served, brush over with beaten egg, and place for a few minutes in a hot oven ; remove, pour y, pint of tomato sauce d I'allemande

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