Plovers' Eggs a la Balfour

Ingredients

• three fine anchovies
• six plovers' eggs
• a third of their weight of fresh butter
• a grate of nutmeg
• a little Nepaul pepper
• salt to taste
• chopped aspic jelly

Method

1. 1

   Pound anchovies and press through a sieve.

2. 2

   Remove shells from eggs, halve them, and take out yolks.

3. 3

   Mix yolks with butter, anchovies, nutmeg, pepper, and salt.

4. 4

   Fill egg whites carefully, garnish with anchovy fillet and aspic jelly.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 120. The excerpt below is the record exactly as published.

Plovers' Eggs a la Balfour. — Pound and press through a fine wire sieve the flesh of three fine anchovies, boned and skinned. Kemove the shells from six plovers' eggs, halve them longwise, take out the yolks and pound into a paste with the third of their weight of fresh butter. Then add the anchovies, a grate of nutmeg, a little Nepaul pepper and salt to taste, beat altogether thoroughly and fill the whites of the eggs neatly with the mixture ; this must be done very carefully so as not to break the white. Lay the eggs in little square-shaped paper souffle cases, put on each a scalded fillet of anchovy, and fill up the corners with chopped aspic jelly

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