Stuffed Eggs

Hard boil the number of eggs required,
when cold remove the shells &
cut each egg in half.
Take out the yolks, &
and pound quite smooth in a bowl,
with anchovy (the little fished boned, or) sauce,
pepper, salt, pinch of dry mustard, & butter
just warm enough to mix in smooth.
Fill the empty whites with this mixture &
arrange on the salad.

 

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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.

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