This appetizer is a kind of baked deviled egg. Apparently the 17th Century Chef would have roasted the eggs in hot ashes, which you are welcome to do, but I just boiled them in water.
6 hard boiled eggs
4 medium shallots peeled and chopped
2 tablespoons unsalted butter
3 tablespoons heavy cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh tarragon
2 tablespoons Dijon Mustard
Salt and Freshly Ground white pepper
1/4 teaspoon Hungarian paprika
Electric Mixer or Food Processor
- Preheat the oven to 350ºF
- Shell and Halve the hard cooked eggs lengthwise.
- Remove the yolks and reserve.
- Place the whites on a baking sheet lined with foil.
- In a small skillet, cook the shallots in 1 tablespoon of the butter over medium heat for 2 minutes, until golden brown. Reserve.
- In a small bowl of an electric mixer fitted with the paddle attachment (or a food processor bowl), combine the reserved egg yolks, cooked shallots, cream, chives, tarragon and mustard into a paste. Season with salt and pepper to taste.
- Fill a pastry bag with the mixture and pipe into the egg white halves.
- Dot each egg white half with a piece of the remaining 1 tablespoon butter and sprinkle with paprika and bake for 5 to 8 minutes, until browned on top.
Serve with Mustard Sauce.
Recipe City Tavern Cookbook