Stuffed Eggs.-— Cut some hard-boiled eggs in half, mince the yoke with capers, anchovies, and truffles in due proportioni, and a little tarragon; add pepper and salt. Fill each half-egg with this mixture, pour some liquified butter over each egg, warm them in the oven, and serve each half-egg on a bread sippet cut with an ornamental cutter, and fried a light colour in butter.
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https://paperspast.natlib.govt.nz/newspapers/THS18750406.2.14.2
Bibliographic details
Thames Star, Volume VII, Issue 1951, 6 April 1875, Page 2
Word Count
65Page 2 Advertisements Column 2 Thames Star, Volume VII, Issue 1951, 6 April 1875, Page 2
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