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    RUS: Savory Eggs


    Source of Recipe


    The Art of Russian Cooking, by Nina Nickolaieff and Nancy Phelan

    * Exported from MasterCook *

    Savory Eggs

    Recipe By : Nina Nickolaieff and Nancy Phelan
    Serving Size : 6 Preparation Time :0:00
    Categories : Appetizers, Russian

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    (Farscherovaniye Yaitza)
    6 eggs -- hard cooked
    2 tablespoons butter
    salt -- to taste
    pepper -- to taste
    2 tablespoons anchovy paste
    3 small tomatoes -- sliced

    Cut the eggs in halves. Carefully take out the yolks and blend smoothly with the butter, salt, pepper, and anchovy paste. Fill the egg white with this paste, using a teaspoon or better still a pastry or icing tube. Put a half slice of tomato on each egg and arrange on a dish.

    These savory eggs may be varied by using herring, caviar, tomato sauce, salmon, fish paste, curry or any other flavor instead of anchovy paste.


    Cuisine:
    "Russian"

    Source:
    "The Art of Russian Cooking"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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