Stuffed Egg with Olives a la Murial

Ingredients

• six slices of bread
• three eggs
• one green pepper
• two spoons of whipped cream
• four olives
• two teaspoonfuls of anchovy paste
• three tomatoes
• cayenne pepper
• salt

Method

1. 1

   Cut the bread into even slices and cut out with a round cutter.

2. 2

   Spread with butter and mixed anchovy paste.

3. 3

   Hard boil the eggs for twelve minutes, cool, and cut in halves lengthwise to stuff.

4. 4

   Prepare tomatoes by removing skin and slicing thin.

5. 5

   Place a slice of tomato on each sandwich, top with stuffed eggs, and arrange in a ring on a platter.

6. 6

   Garnish with parsley.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 22. The excerpt below is the record exactly as published.

Stuffed Egg with Olives a la Murial Friandise d’CEufs aux Olives & la Muriel For Six Persons Six slices of bread, three eggs, one green pepper, two spoons of whipped cream, four olives, two teaspoonfuls of anchovy paste, three tomatoes, cayenne pepper and salt

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