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
- enclose the hard-boiled eggs in the mashed potato
- dip in the egg yolk then coat with crumbs
- deep fry in smoking hot fat
- remove and cut in half and take out the yolks
- mix the hard-boiled egg yolks, sardines/anchovy essence and pound the mixture well
- “force” back into the egg halves
- decorate with tomato slices and garnish with parsley
Lois Elsden 