Devilled Eggs With Anchovy Toast.
To-Day’s Recipe
Required : Three hard-boiled eggs,^ O-.e ounce of butter, One tablespoonful of Worcester sauce, One tablespoonful of mushroom ketchup. Two tablespoonfuls of tomato sauce. One teaspoonful of chopped chutney. Half a teaspoonful of dry mustard. Three slices of buttered toast. Anchovy paste. Melt the butter in a small pan. add the mustard, chutney and sauces, and make this mixture hot. Shell the eggs and cut them in thick slices, then heat them thoroughly in the mixture, taking care not to break up the slices. Trim the toast neatly, butter it. then spread each piece thinly with anchovy paste. Heat these slices in the oven for a minute or two. then arrange the eggs on them and pour the sauce over. Serve at once.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/TS19340725.2.136
Bibliographic details
Star (Christchurch), Volume LXVI, Issue 20366, 25 July 1934, Page 10
Word Count
129Devilled Eggs With Anchovy Toast. Star (Christchurch), Volume LXVI, Issue 20366, 25 July 1934, Page 10
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