Eggs Stuffed With Anchovies Recipe

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Instructions
  1. Allow 1 anchovy to each egg.
  2. Boil the eggs hard.
  3. Cool, remove the shells, and cut in two lengthwise.
  4. Bone and skin the anchovies, and mash or pound them in a mortar with the yolks, adding a piece of butter the size of a yolk, a teaspoon of lemon juice, a dash of cayenne, a very little grated nutmeg, and salt to taste.
  5. Fill each half of the whites with this mixture; put them in a baking-tin, and put in a hot oven until thoroughly heated.
  6. Serve with rounds of crisp, well-buttered toast.

 




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