Forced Eggs for Garnishing Salad

Preparation info
    • Difficulty


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By Eliza Acton

Published 1845

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  • Eggs, 6
  • anchovies, 4
  • butter, size of 2 yolks


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