Stuffed Eggs (Savoury)

Name: Stuffed Eggs (Savoury)
Ingredients: some eggs hard boiled; filleted anchovies; a little butter; a sprinkling of tomato sauce; anchovy sauces; plenty of pepper; garnish with parsley

From Cookery, 1897

The stuffing can be varied with different ingredients.

Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 25. The excerpt below is the record exactly as published.

filleted anchovies, a little butter, and a sprinkling of tomato and anchovy sauces, put in plenty of pepper ; fill the whites again with the paste and garnish with parsley

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