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The New Zealand Railways Magazine, Volume 8, Issue 5 (September 1, 1933)

Angels on Horseback (Savory)

Angels on Horseback (Savory).

6 Oysters.

6 small rolls thinly cut Bacon

6 rounds Bread.

1 hard boiled Egg.

Little Anchovy Paste.

Small piece Butter.

Salt and Cayenne to taste.

Little finely chopped Parsley.

Beard the oysters, season with the cayenne and warm them in their own liquor between two plates in the oven. Cut six rounds of bread about two inches in diameter and fry them a light brown; mix the hard-boiled yolk of egg with anchovy paste and butter, and spread each round with some of the mixture. Cut the white of egg into rings and place one on each of the rounds of bread; in the centre of these arrange a crisply fried roll of bacon, and in the roll place a warmed oyster. Sprinkle the savory with chopped parsley. Skewer the bacon rolls before frying.