Baked Egg with Anchovy and Capers Sauce (Eggs Remoulade)

Name: Baked Egg with Anchovy and Capers Sauce
Yield: 6
Ingredients: 6 eggs; 4 tablespoons of capers; 6 anchovy fillets; 4 tablespoons of butter or margarine; 1 tablespoon of wheat flour; 1 teaspoon of parsley; 1/2 onion, finely chopped; 1 cup of beef broth; 1/4 cup of vinegar; salt and pepper

1
6 eggs
2
4 tablespoons of capers
3
6 anchovy fillets
4
4 tablespoons of butter or margarine
5
1 tablespoon of wheat flour
6
1 teaspoon of parsley
7
1/2 onion, finely chopped
8
1 cup of beef broth
9
1/4 cup of vinegar
10
salt and pepper

Ingredients

1
6 eggs
2
4 tablespoons of capers
3
6 anchovy fillets
4
4 tablespoons of butter or margarine
5
1 tablespoon of wheat flour
6
1 teaspoon of parsley
7
1/2 onion, finely chopped
8
1 cup of beef broth
9
1/4 cup of vinegar
10
salt and pepper

Directions

1
Bake the eggs by placing them in cold water, peel, let them cool and cut into slices
2
Scoop a small portion of egg onto a pirex or refrigerator dish and top with egg slices
3
Mince parsley, onion, capers, and anchovies and blend together
4
Form a cohesive mixture
5
Heat the butter or margarine over low heat, add the anchovy mixture and stir well to fry, add wheat flour, form a thick paste and add beef broth
6
Stir well over low heat, add vinegar, salt, and pepper
7
Let it simmer until the sauce thickens
8
Taste and adjust seasonings
9
Serve warm over egg slices for 6 people