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