Clarita's Anchovy Eggs
|Worcester sauce||1⁄2 Tablespoon|
|Double cream||4 Ounce (Adjust Quantity As Needed)|
|Freshly ground pepper||To Taste|
|Chopped parsley||1 Tablespoon|
|Pumpernickel slices||2 Pound (2 Packets)|
Hard boil 10 eggs in boiling water with the vinegar for 12 minutes.
Cool rapidly and chop coarsely.
Chop 8 anchovy fillets very fine, mix with eggs, add 1/2 tablespoon Worcester sauce, a little freshly ground pepper and enough double cream to bind.
Chill mixture overnight.
Serve on lettuce leaves, sprinkled with finely chopped parsley, with sliced and buttered pumpernickel.