| How To Cook: |
|
|
1. Hard-boil some eggs and when cold cut in half and remove the yolks.
|
2. Pound these with chopped parsley, whipped cream and 1 fillet of anchovy to each egg yolk.
|
3. Add a little olive oil, vinegar and mustard and refill the egg whites with the mixture.
|
4. Serve with lettuce hearts, mayonnaise and sliced chicken (if available).
|
|
