Stuffed Eggs with Anchovy

Ingredients

• one teaspoon anchovy paste
• two tablespoons milk
• one tablespoon cream
• a good piece butter
• a slice of tomato
• a round piece of toast
• a slice of hard-boiled egg
• a strip of Spanish pepper
• a diamond of truffle

Method

1. 1

   Select large eggs, cook for twelve minutes, leave in cold water, remove the shell, remove the top of the thick end of the egg, scoop out the yolks.

2. 2

   Fill the shells with a mixture of one egg, anchovy paste, milk, cream, and butter, scramble in a frying pan.

3. 3

   Place on a slice of tomato on toast, put in oven for a few seconds.

4. 4

   Top with a slice of hard-boiled egg and a strip of Spanish pepper, garnish with truffle.

5. 5

   Serve hot.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 386. The excerpt below is the record exactly as published.

Stuffed Eggs with Anchovy (CEufs fare is d’ Anchois) a l’Aurore Select large eggs, cook for twelve minutes, leave in cold water, remove the shell, remove the top of the thick end of the egg, scoop out the yolks — leaving a thin shell of the white, put in hot water until ready to serve. Fill. Filling. Take one egg; mix with one teaspoon anchovy paste twro tablespoons milk, one tablespoon cream; put in a frying pan with a good piece butter; scramble; fill the shells of the egg that is resting on a slice of tomato placed on a round piece of toast; put in oven for a few seconds. At the same time have a slice of hard- boiled egg, put on top of each egg, and a strip of Spanish pepper around with a diamond of truffle on top of the yolks. Arrange on a platter with a rich hollandaise or poulette sauce. Garnish with parsley. Serve for luncheon or supper. Timbale of Egg with Anchovy, a la Prince of Wales CEufs a V Anchois en Timbale, a la Prince de Galles Two eggs, four tablespoons milk, four tablespoons cream, pep¬ per, salt, one teaspoon anchovy paste. How to Make It. Dissolve anchovy paste with part of the milk, add the eggs, then the rest of the milk and cream, pepper, and salt. Butter timbale cups and fill, cook in oven in hot water — uncovered — for twelve minutes, turn out on a slice of buttered bread, put a hot slice of hard-boiled egg

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