Difference between revisions of "Ansjoscreme"
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* 4 hard-boiled [[egg]]s | * 4 hard-boiled [[egg]]s | ||
| − | == | + | == Procedures == |
# Spread small rounds of [[bread]] with softened [[butter]], then with [[anchovy paste]]. | # Spread small rounds of [[bread]] with softened [[butter]], then with [[anchovy paste]]. | ||
# Cut narrow strips of the boiled [[egg whites]] to arrange in petal shapes. | # Cut narrow strips of the boiled [[egg whites]] to arrange in petal shapes. | ||
# Fill center with sieved [[egg yolk|yolks]]. | # Fill center with sieved [[egg yolk|yolks]]. | ||
| − | [[Category:Danish | + | [[Category:Danish cuisine]] |
| + | [[Category:Snack Recipes]] | ||
[[Category:Anchovy Recipes]] | [[Category:Anchovy Recipes]] | ||
[[Category:Hard-boiled egg Recipes]] | [[Category:Hard-boiled egg Recipes]] | ||
Latest revision as of 16:50, 15 July 2012
Description
Anchovy paste
File:399437677.jpg
Anchovy
Ingredients
- 1½ cups soft butter
- 1½ ounces anchovy paste
- 4 hard-boiled eggs
Procedures
- Spread small rounds of bread with softened butter, then with anchovy paste.
- Cut narrow strips of the boiled egg whites to arrange in petal shapes.
- Fill center with sieved yolks.
