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Eggs With Anchovies
Preamble
"Break twenty eggs into your Butter in a Dish and set them on Coals, take six Anchovies, and dissolve them in six spoonfuls of White Wine, and pour them into your Eggs, and having one handful of Pistaches beaten small in a Mortar, put them into your Eggs with a quarter of a Pint of Mutton Gravy: If you please, you may leave out your White Wine, and dissolve your Anchovies in Mutton Gravy: let not your eggs be too stiff: then having a Dish full of Toasts, cut into large Sippets, lay your eggs by spoonfuls on the Toasts, or else dish them otherways, with the Toasts about them, on the Brims of the Dish.
(The Family Dictionary, 1695)"
Ingredients12 Eggs 3 oz (6 tablespoons) Butter 1 oz (1/3 cup) Pistachio Nuts shelled and crushed 4 Anchovies crushed 3-4 tablespoons White Wine ,Beef Stock or Lamb Drippings 6 slices Toast buttered |
MethodStart scrambling the eggs in the butter over very low heat or in the top of a double boiler. Stir in the nuts. Puree the anchovies in the wine or stock and stir into the eggs as they begin to thicken. Season with pepper. Keep the eggs rather light and runny. Serve on toast. |
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