Evening Republican, Volume 15, Number 278, Rensselaer, Jasper County, 24 November 1911 — Eggs a la Francis [ARTICLE]

Eggs a la Francis

J**? 4? ouncea to butter, three level teaspoonfnls to curry paste, thro* level t*aspoontals of essence to anchovy, .pepper to taste, salt if required and atoad. fy the eggs tor fifteen minutes, then crack them and lay them in cold water for five minutes. This will keep them a good color. Next shell and cut in half, roundways. Take out the youlk carefully, being careful not to Put the yolks in a basin with the butter, wort them weH togetherwfth g wooden spoon, then add the curry powder and anchovy essence to taste, varying If necessary the amount given above. Season the mixture very carefully, fill in the cases of white, smooth the top evenly over the place the two halves together, making the eggs look as much as possible as if they had not been cut. : ■: Arrange a bed of nice fresh watercress on a dish, place the stuffed eggs Ink circle on it and serve cold.