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This Month's Recipe
The dog days are still upon us, which tends to make cold fare more appealing. Deviled eggs are extremely popular for picnics and cold suppers. This month we feature a favorite of Mrs. Parker Poe, served at many quail shoot luncheons in the field. We hope you enjoy.
Deviled Eggs with Anchovies
| 6 eggs hard cooked | Salt & pepper |
| 1 tsp prepared mustard | Chopped parsley |
| 1 T mayonnaise | 12 anchovey filets rolled |
| 1 T lemon juice | Watercress |
Peel and cut eggs in half lengthwise. Remove the yolks carefully, and rub to a paste with the mustard, mayonnaise, lemon juice, salt and pepper to taste, a little chopped parsley, and the capers well drained. Fill the egg whites with this mixture and top each with an anchovy filet. Place on a plate and garnish with watercress.
~ Mrs. Parker Poe
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