Forced Eggs for Garnishing Salad


  • Eggs, 6
  • anchovies, 4
  • butter, size of 2 yolks
  • mace, ¼ teaspoon
  • cayenne, third as much.


Pound and press through the hack 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 perfectly 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 bam, will supply the place or fish in it very advantageously.