Home › The Waldorf Kitchen › Stuffed Eggs

Stuffed Eggs

Take twelve hard-boiled eggs, peel off the shells, cut them transversely in halves, remove the yolks, and put them in a mortar. Skin and bone eight anchovies, moisten them together with a little butter and some breadcrumbs, with a little milk, and pound with the yolks of the three raw eggs, seasoning to taste. Fry in a stewpan two tablespoonfuls of chopped onions until brown; add a teacupful of chopped mushrooms, season with powdered sweet herbs, and sprinkle over breadcrumbs and chopped parsley; when cool, mix them with the pounded preparation. Fill the whites of the eggs with this. Melt some butter in a stewpan, put in the eggs, the cut side uppermost, and bake in a moderate oven for twenty minutes, basting now and then with butter. Put two halves together, arrange them in a circle on a dish with sprigs of parsley in the center and round the base of the eggs, and serve.