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Eggs, Devilled

Cut four hard-boiled eggs into halves, remove the yolks without breaking the whites; mix the yolks with a tea-spoonful of anchovy sauce, a little cayenne pepper and salt, and fill the white-cups with it; set them to stand on a dish by cutting off the pointed tip, surround them with small cress and finely-cut lettuce. Time, fifteen minutes to boil eggs.