Savoury Eggs. Time—½ hour.
4 eggs, 1 oz. butter, ½ teaspoonful anchovy sauce, a little cayenne pepper.
Boil the eggs hard, when cold shell them, halve them, take out the yolks. Beat the yolks up smooth with the butter, anchovy sauce and pinch of cayenne. Fill the white halves with this paste, cut off the ends, stand each half on a round of bread-and-butter, and ornament with cress or parsley.
Another Way.—4 hard-boiled eggs, 1 oz. butter, 1 teaspoonful chopped tarragon, beetroot cut into fancy shapes, mustard and cress.
Halve the eggs, take out the yolks, mix these smoothly with the butter and tarragon. Fill the whites with the mixture, ornament with beetroot, and arrange on a dish with the cress round.