Stuffed Eggs with Sardines in Aspic

Ingredients

• six sardines
• four eggs
• one tablespoon butter
• two tablespoons whipped cream
• small teaspoon anchovy paste
• pepper
• salt
• one cup milk
• one tablespoon cornstarch
• yolks of three eggs

Method

1. 1

   Hard boil the eggs, cool, peel, and cut in halves lengthwise.

2. 2

   Remove yolks and chop finely.

3. 3

   Mix yolks with butter, sardines, anchovy paste, pepper, and salt, then add whipped cream.

4. 4

   Fill the egg halves and place on a broiler.

5. 5

   Prepare a ring mould with tomato aspic, place the eggs in, fill with aspic, and leave on ice until set.

6. 6

   Serve as a cold dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 387. The excerpt below is the record exactly as published.

Stuffed Eggs with Sardines, in Aspic CEufs farcis de Sardine , en Aspic For six persons six sardines, four eggs, one tablespoon but¬ ter, two tablespoons whipped cream, small teaspoon anchovy paste, pepper and salt. Hard boil the eggs, leave in cold water until cold, peel, cut in halves lengthwise, remove the yolks and chop them very fine or press them through a sieve, stir in a pan; add the butter, then the six sardines (boned and chopped), the anchovy paste, cayenne pepper, and salt. Mix all well to¬ gether, last add the two tablespoons of whipped cream. Fill the half eggs, put on a broiler and chaud-froid with the anchovy chaud- froid (see recipe), decorate with a strip of cream (with some gelatine in it) all around the eggs and a diamond of truffle in the centre. Glaze with aspic. Take a ring mould, put into it half an inch of tomato aspic, put on ice until settled. When settled put in the eggs one at a time, turning the top down and the cut side up; put the eggs on a bias, one after the other, in the mould; then fill aspic carefully on top as high as the eggs. Then fill with the second filling. Second Filling. One cup milk, one tablespoon cornstarch, yolks of three eggs, pepper and salt to taste. Let the milk come to a boil, thicken with the cornstarch, then add the eggs (that are mixed with some cream). When done, put in a saucepan on ice, add six tablespoons dissolved Cox’s gelatine; when beginning to thicken add three tablespoons mayonnaise dressing. Fill the form, glaze again on the top with aspic, leave on ice until ready to serve. Turn out; garnish with chopped tomato aspic around. Serve as a cold dish or with the salad. ; Eggs (CEufs) a F Argenteuil Soft boil eggs four and a half minutes and put in cold water. Peel and put in cold water again. Line deep individual fluted moulds with aspic and decorate with strips of truffles and Spanish pepper; then glaze again and put the eggs in; fill mould with aspic and leave on ice until ready to serve. Place on slices of tomato. AMERICAN COOK BOOK 261 Garnish with lettuce and serve with mayonnaise dressing in the centre. Egg with Tongue (Langue aux CEufs ) a la Ericsson Hammond Cook four eggs for twelve minutes; when done, put in cold water, remove the shell — carefully, so as not to break the egg — then cut in halves, remove the yolks, and press them through a fine sieve; add the yolks to half a cup ground tongue, pepper, salt, and sherry to taste, and two tablespoons mayonnaise dressing to make it tasty and moist; fill the whites, put on top a strip of tongue lengthwise (about a quarter inch wide) and on each side of the tongue put a strip of cream colored green. Arrange on a foundation of aspic and in the centre pour cold aurorian sauce; garnish with lettuce leaves or parsley around, and quarters of tomatoes. Serve as a cold dish. Stuffed Eggs with Olives ( CEufs farcis d* Olives) a l’Aurore One tablespoon butter

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