Anchovies in Shells

Sardell In Muscheln

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


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.