Ingredients
1 waldine van geffen vghc42a
12 eggs, hard-boil, peel, halve le
1/2 cup mayonnaise
2 tbsp anchovies, mince
1 tsp dijon mustard
1 tsp lemon juice
2 tbsp parsley, mince
1 salt and pepper
1 capers
Directions
Remove yolks from eggs and mash in bowl. Stir in mayonnaise,
anchovies, mustard, lemon juice, 1 tablespoon parsley and salt and
pepper to taste. Place filling in pastry bag. Pipe filling into egg
whites. Garnish with capers and remaining parsley. Cover and chill
until serving time.
120 cal, 9 gr fat, 68% fat.
Servings: 12 servings
Anchovy Deviled Eggs Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into ancient history, certainly as far as pharonic Egypt, and possibly even further. However, these, old records were just basic pictorial instructions for food preparation.
As we move into The time of the romans 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. He also describes how the Roman cooks made use of a good variety of spices and herbs, including a few that will be familiar to modern cooks like bay, fennel and dill. Later, in the 15th century, people returning from the crusades brought us many foods and herbs from the East, including spices like rosemary and coriander. The introduction of these new herbs and spices prompted an explosion in manuscripts on cooking, many of which are now in private cookery archives. By the time we get to the twentieth century, cookery books are in high demand, mostly as a result of increased literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Anchovy Deviled Eggs recipe.
