What a very curious recipe this is from 1929, by Marguerite K. Gompertz; it is almost like scotch eggs, but the filling puzzles me. The recipe is for two hard-boiled eggs, and the yolks are mixed to make a filling; they are mixed with either four sardines – presumably tinned, or two teaspoons of anchovy essence; the resulting quantities are so different, that I can’t imagine how you could then refill the two eggs.

Here is the recipe, just in case you are tempted:

Rosetta eggs

  • 1 lb cooked mashed potatoes
  • 4 sardines or tsp anchovy essence
  • 1 oz butter
  • yolk of 1 egg, beaten
  • 2 hard-boiled eggs, shelled
  • crumbs
  • 1 large tomato, thinly sliced
  • deep fat for frying
  • chopped parsley for garnish
  1. enclose the hard-boiled eggs in the mashed potato
  2. dip in the egg yolk then coat with crumbs
  3. deep fry in smoking hot fat
  4. remove and cut in half and take out the yolks
  5. mix the hard-boiled egg yolks, sardines/anchovy essence and pound the mixture well
  6. “force” back into the egg halves
  7. decorate with tomato slices and garnish with parsley

 

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