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Eggs On Canape | ||||||
Course : French Source: Fernande Garvin Serves: 4 |
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Ingredients:
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Preparation / Directions:Keep poached eggs warm.
Cut anchovies into very small pieces. Add butter and cayenne pepper. With a fork, mix together until well blended.
Toast bread. While still warm, spread with anchovy mixture. Place one egg on each slice of toast. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin
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