Eggs, Potted

Ingredients

• the hard-boiled yolks of twelve eggs
• 2 ozs. of good, fresh butter
• two teaspoonfuls of salt
• one of white pepper

Method

1. 1

   Pound the hard-boiled yolks of twelve eggs with anchovy sauce.

2. 2

   Mix to a paste with 2 oz. of butter and season with salt and white pepper.

3. 3

   Chop the whites of the eggs very small.

4. 4

   As the pots are filled with the paste, strew in the chopped whites and cover with clarified butter.

5. 5

   These eggs will not keep long.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 116. The excerpt below is the record exactly as published.

Eggs, Potted. — Pound the hard- boiled yolks of twelve eggs with anchovy sauce. Mix them to a paste with 2 ozs. of good, fresh butter, and season with two teaspoonfuls of salt and one of white pepper

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