Hard-boiled eggs stuffed with a piquant garlic paste.
Peel the cloves of garlic, and cook in
Drain and pound the garlic with the anchovies, capers, oil and vinegar until fairly smooth. Season with salt and pepper and add the yolks from the eggs. Pound together or whizz in a blender or processor until smooth.
Spoon the mixture into the whites of eggs and place a sprig of chervil or parsley on each.
© 1987 Geraldene Holt. All rights reserved.