Eufs farcis aux Crevettes

Ingredients

• 4 hard-boiled eggs
• 12 large or 18 small prawns
• 3 Gorgona anchovies
• 1-| oz. butter
• 1 tablespoonful bechamel sauce
• 1 gill tomato sauce
• salt
• pepper
• cayenne

Method

1. 1

   Remove shells from eggs, cut in halves, and scoop out yolks.

2. 2

   Pound yolks with anchovies and prawns, rub through a sieve, mix with butter and bechamel, season, and fill egg whites.

3. 3

   Bake in a hot oven for about ten minutes and serve with tomato sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 513. The excerpt below is the record exactly as published.

Eufs farcis aux Crevettes. — 4 hard-boiled eggs, 12 large or 18 small prawns, 3 Gorgona anchovies, 1-| oz. butter, 1 tablespoonful bechamel sauce (No. 202), salt, pepper, and cayenne, 1 gill tomato sauce

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