Anchovies in Shells

Sardell In Muscheln

Method

This is a very special hot hors-d’œuvre, made by creaming 6 ozs of butter, then adding the yolks of 4 eggs, a few pounded anchovies, ozs of grated Parmesan cheese, chopped chives, and finally the white of egg beaten to a stiff froth. The mixture is put on scallop shells and cooked in a hot oven for 10 minutes.

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