Oeufs à la Tapénade from The Robert Carrier Cookbook by Robert Carrier
Pound stoned ripe olives, anchovy fillets and tuna fish in a mortar with mustard and capers. When the mixture has been blended to a smooth paste, put it through a fine sieve and whisk olive oil int...
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Ingredients
- 4-5 anchovy fillets
- 2 tablespoons tuna fish
- 8-10 stoned ripe olives
- 1 teaspoon dijon mustard
- 1-2 tablespoons chopped capers
- lettuce
- freshly ground black pepper
- 4-6 hard-boiled eggs
- 4-6 tablespoons olive oil
- 1 tablespoon cognac
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