Halved hard-boiled eggs filled with sieved yolk, anchovy and parsley, sprinkled with parsley and served on lemon slices. From Erken’s Stor kokebok (1949), p. 14.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 14 (falt i det fri)
Stuffed eggs are a classic little starter; here the filling is flavoured with anchovy and parsley.
Halve the eggs
Cut the hard-boiled eggs in half lengthways. Take out the yolks.
Make the filling
Chop the yolks together with the anchovy fillets and parsley and press through a fine sieve. Work in the raw egg yolk.
Fill
Pile the filling high into the egg white halves.
Serve
Sprinkle with finely chopped parsley and serve on thin lemon slices.
Note
Note: raw egg yolk can carry salmonella. Use pasteurised or very fresh eggs, and avoid serving to small children, pregnant women, the elderly and the ill.
The recipe appears twice in the book (pp. 14 and 15) and is merged. A final «Note» step about raw egg is added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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