Forced Eggs for Garnishing Salad

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 12 min Total: 12 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Forced eggs
Optional addition
Substitutions
Instructions (8)
  1. Pound and press through the back of a hair-sieve the flesh of three very fine, or of four moderate-sized anchovies, freed from the bones and skin.
  2. Boil six fresh eggs for twelve minutes.
  3. When the eggs are perfectly cold, halve them lengthwise.
  4. Take out the yolks.
  5. Pound the yolks to a paste with a third of their volume of fresh butter.
  6. Add the anchovies, a quarter of a teaspoonful of mace, and as much cayenne as will season the mixture well.
  7. Beat these together thoroughly.
  8. Fill the whites of egg neatly with the mixture.
Original Text
FORCED EGGS FOR GARNISHING SALAD. Pound and press through the back of a hair-sieve the flesh of three very fine, or of four moderate-sized anchovies, freed from the bones and skin. Boil six fresh eggs for twelve minutes, and when they are 138perfectly cold, halve them lengthwise, take out the yolks, pound them to a paste with a third of their volume of fresh butter, then add the anchovies, a quarter of a teaspoonful of mace, and as much cayenne as will season the mixture well; beat these together thoroughly, and fill the whites of egg neatly with them. A morsel of garlic, perfectly blended with the other ingredients, would to some tastes improve this preparation: a portion of anchovy-butter, or of potted ham, will supply the place of fish in it very advantageously. Eggs, 6; anchovies, 4; butter, size of 2 yolks; mace, 1/4 teaspoonful; cayenne, third as much.
Notes
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