Sardines in Egg a la Martel

Ingredients

• Hard-boil three eggs
• one spoon of stirred butter
• pepper
• salt
• flavor it with lemon juice
• Cut six round pieces of bread

Method

1. 1

   Hard-boil eggs for twelve minutes, cut in halves, and scoop out yolks.

2. 2

   Mix yolks with stirred butter, pepper, salt, and lemon juice.

3. 3

   Spread on bread, decorate with truffles, and cut out centers for the eggs.

4. 4

   Fill with sardines, decorate with colored butter, and arrange on a platter in a ring with parsley.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 17. The excerpt below is the record exactly as published.

Sardines in Egg a la Martel Sardines en CEufs a la Martel For Six Persons Hard-boil three eggs, time twelve minutes, and when they are cooked cut in halves across; scoop out the yolks carefully so as not to break the whites and put them in cold water until ready to use. Chop the yolks very fine, add it to one spoon of stirred butter and season it with some pepper and salt and flavor it with lemon juice. Cut six round pieces of bread

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