Anchovy-Egg Boats

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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  • Unbaked Pie Pastry, 2-crust, well chilled
  • 2 hard-cooked eggs, mashed
  • ¼ teaspoon salt
  • teaspoon freshly ground black pepper
  • 2 tablespoons mayonnaise
  • ½ teaspoon prepared mustard
  • 1 teaspoon sweet relish
  • 1 can (2 ounces) flat anchovy fillets
  • 8 ounces cream cheese
  • Heavy cream


  1. Preheat oven to hot (425°F.).

  2. Roll out the chilled pastry as thin as possible and cut into rectangles approximately 2½ × 5 inches. Carefully line boat-shaped tins with the pastry; do not stretch. Trim, and prick all over with a fork.

  3. Bake for ten to fifteen minutes, until lightly browned. During baking it may be necessary to push down the centers of the boats as they rise. Allow to cool on a rack.

  4. Mix together the eggs, salt, pepper, mayonnaise, mustard and relish. Fill the cooled boats with the egg mixture. Place an anchovy fillet atop the egg mixture.

  5. Add enough heavy cream to the cream cheese to make it of spreading consistency. Using a pastry bag and decorating tube, decorate the tarts with the cream cheese.

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