Home › The World's Kitchen › Stuffed Eggs with Sardines

Stuffed Eggs with Sardines

Boil twelve fresh eggs for eight minutes, take up, plunge in cold water for a minute, remove, shell, and cut in halves lengthwise. Scoop out yolks and place in a mortar with three sardines, three saltspoons salt, a saltspoon cayenne, half saltspoon grated nutmeg, half ounce butter, two tablespoons cream, and briskly pound to a paste, then press through sieve into a bowl and fill up cavities of whites with mixture. Arrange on a baking dish, pour a Mornay sauce and sprinkle a little grated Parmesan cheese over, set in oven for five minutes, remove and serve.