Glazed Eggs with Sardine

Ingredients

• Three eggs
• six sardines
• speck of anchovy paste
• one tablespoon mayonnaise dressing

Method

1. 1

   Hard boil eggs for ten minutes; cut in halves, lengthwise; scoop out the yolks.

2. 2

   Skin and bone the sardines; mash them up in a saucepan; mix with the yolks and the mayonnaise dressing.

3. 3

   Add the anchovy paste and some cayenne pepper.

4. 4

   Stuff the eggs; put on a broiler; glaze with a chaud-froid of mayonnaise.

5. 5

   Color two tablespoons of the sauce with anchovy paste and decorate a strip around and a dot in the centre through a paper bag, with a diamond of truffle on top of the dot.

6. 6

   Place on small pieces of buttered bread the size of the egg.

7. 7

   Garnish with parsley and lemon.

8. 8

   Serve before the soup.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 12. The excerpt below is the record exactly as published.

Glazed Eggs with Sardine, for Six Persons CEufs glaces aux Sardines Three eggs, six sardines, speck of anchovy paste, one table¬ spoon mayonnaise dressing. How to Make It. Hard boil eggs for ten minutes; cut in halves, lengthwise; scoop out the yolks. Skin and bone the sardines; mash them up in a saucepan; mix with the yolks and the mayon¬ naise dressing. Add the anchovy paste and some cayenne pepper. Stuff the eggs; put on a broiler; glaze with a chaud-froid of mayon¬ naise. Color two tablespoons of the sauce with anchovy paste and decorate a strip around and a dot in the centre through a paper bag, with a diamond of truffle on top of the dot. Place on small pieces of buttered bread the size of the egg. Garnish with parsley and lemon. Serve before the soup. Pastry with Anchovy a la Royale, for Six Persons Pate d’ Anchois a la Royale One egg, two tablespoons milk, three tablespoons cream, pinch salt, cayenne pepper one small teaspoon anchovy paste, one tablespoon butter. How to Make It. Take small fancy ring moulds; butter; line with very thin-rolled-out puff pastry; fill with beans, and bake. When baked, scoop out, turn the pastry out, and fill. Place on a thin slice of tomato on a round piece of buttered bread with a curled anchovy in the centre of each ring. Garnish with parsley. Filling. Mix egg, milk, cream, salt, pepper, and anchovy paste together. Put butter in a pan and scramble. 10 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Green Pepper with Sardine a la Gimo, for Four Persons Piment aux Sardines, a la Gimo Four sardines, one tablespoon butter, one teaspoon anchovy paste, three olives, one half pimento, one green pepper. How to Make It. Skin and bone the sardines; chop olives and pimento; stir butter to a cream; add anchovy paste, olives, sardines, and pimento. Stir and mix well on ice; slice the green pepper crosswise in rings. If too large, cut a piece out of the ring. Put on a round piece of buttered bread; fill the ring with the mixture; decorate around with stirred butter next to the green pepper, then a strip of Spanish pepper in the centre. Garnish with parsley. Serve before the soup. Stuffed Egg with Anchovy (( Euf farci a V Anchois) a la Gimo Three eggs, teaspoon anchovy paste, one tablespoon butter, pepper, salt, six sardines skinned and boned, two tablespoons whipped cream. How to Make It. Hard boil eggs ten minutes; cut in halves, lengthwise; scoop out the yolks; chop the yolks; add anchovy paste to the butter that has been stirred to a cream, pepper, salt, sardines, and the cream. Fill the half egg; put on a broiler; glaze with an anchovy glaze and decorate around with whipped cream that has a little dissolved Cox’s gelatine in it. Place on pieces of buttered bread the same size as the egg. Garnish with parsley. Serve before the soup. Love Apples ( Pomznes d’ Amour) a 1’ Anchois Six sardines, one teaspoon anchovy paste, four tablespoons dissolved Cox’s gelatine, pepper, salt, half a cup whipped cream, two tablespoons mayonnaise dressing. How to Make It. Skin and bone the sardines; mash up in a saucepan; add the anchovy paste and the gelatine; add the may¬ onnaise and, last, the whipped cream. Leave until it gets stiff, and roll in small balls. Glaze with a chaud-froid sauce all over. Color some aspic red and, when commencing to get cold, glaze one side with the colored aspic until it is pink. Glaze them either in the icebox or in front of an open window. Put a green leaf in each. Place on round pieces of buttered bread. Garnish with lemon and parsley. Serve before the soup. Eggs with Anchovy ( (Eufs a Y Anchois) a la Provengale Two eggs, two tablespoons milk, two tablespoons cream, tea¬ spoon anchovy paste, pepper and salt. Mix all well together. How to Make It. Butter little plain individual ring moulds and fill. Cook in the oven about ten minutes; when cold, turn out on round slices of bread that has been spread with butter and anchovy paste, decorate with whipped cream through a paper tube. Put in the centre of each ring a little whipped cream that is flavored with anchovy paste. Garnish with parsley. Serve before the soup. Beetroot with Anchovy ( Betteraves aux Anchois ) au Beurre Slice bread and cut out with the fancy ring cutter, one piece for each person. Spread with the mixture of a tablespoonful butter stirred with one teaspoonful anchovy paste. Clean anchovies; remove the heads; put one anchovy across the bread, then the width of the anchovy cut from a slice of beet, then anchovy, then beet, and so on, until the bread is covered with strips. Deco¬ rate with stirred butter in small dots on the beet and a strip of but¬ ter around the edge of the bread. The beets should be cooked in hot water and salt so that they are very red; when cooked, put in half water, half vinegar, and some sugar to give them a flavor. Garnish with parsley. Serve before the soup. Timbale with Anchovy a la Prince de Galles, for Eight Persons Timbale d’ Anchois a la Prince de Galles Two eggs, four tablespoons milk, four tablespoons cream, pep¬ per, salt, one teaspoon anchovy paste, eight pieces of bread, truf¬ fles for decoration. How to Make It. Dissolve anchovy paste with part of the milk; add the eggs, then the rest of the milk and cream, pepper and salt. Butter timbale cups and fill; cook in oven in hot water, twelve minutes, uncovered. Leave until cold. When ready to serve, dip in hot water; turn out; cut each timbale in four length¬ wise; serve on the pieces of bread that have been cut with the fancy ring cutter and spread with one tablespoon butter flavored with little anchovy paste; decorate across the top of the egg length¬ wise with a strip of truffle and on each side of the truffle with a strip of cream through a paper bag. Garnish with parsley. Serve before the soup. Glazed Sardine with Anchovy a la Mayonnais Sardine glacee a 1’ Anchois, a la Mayonnaise Mix three tablespoons mayonnaise dressing

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