6 fresh eggs

4 anchovies freed of oil

¼ cup of soft bread crumbs

2 tablespoonfuls of melted butter

Salt and pepper

Cream

2 tablespoonfuls of water

1 egg

Soft white crumbs

Cover the eggs with boiling water, cover the dish and let it stand where the water will keep hot, but not boil for about thirty-five minutes. Remove the eggs to cold water and when thoroughly cold remove the shells. Divide the eggs in halves, lengthwise. Press the yolks through a sieve, add the anchovies pounded smooth, the crumbs, butter, seasonings and enough cream to make the whole of a consistency to handle. Use in filling the spaces from which the yolks were taken and put two halves together. Beat the water and egg, use this and the crumbs in egging and crumbing the stuffed eggs. Fry in deep fat. Serve with sauce tartare or Figaro Sauce.