Forced Eggs for Garnishing Salad

Ingredients

• 6 eggs
• 3 anchovies
• 2 yolks fresh butter
• 1/4 teaspoonful mace
• cayenne pepper
• 1 morsel garlic

Instructions

1. Pound and press the flesh of the anchovies through the back of a hair-sieve, discarding bones and skin.
2. Boil six fresh eggs for twelve minutes.
3. Cool the eggs completely.
4. Halve the eggs lengthwise and carefully remove the yolks.
5. Pound the yolks into a paste with the fresh butter.
6. Add the pressed anchovies, the mace, and cayenne pepper to season the mixture well.
7. Beat all together thoroughly.
8. Neatly fill the egg white halves with this forcemeat mixture.