Stuffed Eggs

Ingredients

• 2 hard-boiled eggs
• 1 oz. butter
• 2 anchovies
• 1 teaspoonful anchovy essence
• Pepper
• salt
• Rounds of bread and butter
• tomato
• Cress to garnish

Method

1. 1

   Boil the eggs carefully, shell, and cut in halves.

2. 2

   Pound the yolks with the butter, anchovies, and seasonings, and rub it through a hair sieve.

3. 3

   Wash and dry the egg cases and pipe the mixture into them.

4. 4

   Dish on the bread and butter and tomato, and garnish with the cress.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 32. The excerpt below is the record exactly as published.

STUFFED EGGS. 2 hard-boiled eggs. 1 oz. butter. 2 anchovies. 1 teaspoonful anchovy essence. Pepper and salt. For dishing. — Rounds of bread and butter. „ tomato. Cress to garnish

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