Forced Eggs for Garnishing Salad

Ingredients

• the flesh of three very fine, or of four moderate-sized anchovies
• six fresh eggs
• a third of their volume of fresh butter
• a quarter of a teaspoonful of mace
• as much cayenne as will season the mixture well

Method

1. 1

   Boil the eggs for twelve minutes, cool, halve them, and remove the yolks.

2. 2

   Pound the yolks with butter, anchovies, mace, and cayenne.

3. 3

   Fill the egg whites with the mixture.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 144. The excerpt below is the record exactly as published.

FORCED EGGS FOR GARNISHING SALAD, Found and press through the back of a hair-sieve the flesh of three very fine, or of four moderate-sized anchovies, freed from the bones and skin. Boil six fresh eggs for twelve minutes, and when they are 138 MODERN COOKERY. [chap. vi. perfectly cold, halve them lengthwise, take out the yolks, pound them to a paste with a third of their volume of fresh butter, then add the anchovies, a quarter of a teaspoonful of mace, and as much cayenne as will season the mixture well

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