Œufs Farcis aux Anchois

• 4 hard-boiled eggs
• 4–6 anchovy fillets
• 4–6 capers
• 1

Remove shells and cut each egg in half lengthwise. Remove yolks and mash to a smooth paste in a mortar with anchovies, capers and parsley. Add thick béchamel sauce to this mixture and season to taste with salt and pepper. Blend well together. Take each half egg and mound mixture on to it to re-form egg into a whole.

Place the re-formed eggs in a well-buttered baking dish, stuffing side