Oeufs farcis - that's stuffed eggs to you!

For the launch of our local French conversation evenings, it seemed appropriate to prepare some French dishes for everyone. I found a simple but delicious recipe for stuffed eggs in a cookery book from Provence, France...in French. Here's my translation for you.

Ingredients

Eggs
Salted anchovy fillets (1 per egg)
Capers (3 per egg)
Parsley, chopped (1/4 tsp per egg)
Bechamel sauce (see below)

Have as many eggs as you wish to prepare at room temperature. Hard boil them. When cool, peel them and slice in two lengthwise.

Carefully scoop yolks out of eggs. Remove excess salt and bone from anchovies. Mash them with the yolks and capers. Add parsley, and a generous tablespoon or two of bechamel sauce per egg. Mix well.

Spread remaining sauce over an ovenproof platter and arrange the egg white 'shells' on top. Fill each with a spoonful of the stuffing. Heat through in a preheated oven (375 F) for 10 minutes.


Bechamel sauce: the amount will depend on the number of eggs, but the basic recipe involves 1/2 pint heated milk, 1 1/2 tbsp olive oil and 2 level tbsp all-purpose flour. Heat the oil in a thick-bottomed pan and add flour. Cook, stirring, to obtain a smooth paste, then add the hot milk and continue stirring until you have a thick, lump-free sauce. Be sure to cook for 10 minutes so the flour is fully cooked and the flavor developed. Season with a little nutmeg and white pepper. Do not add salt because the anchovies and capers will give plenty to the dish.


JGH notes: I don't like tell the French how to cook, but a little finely chopped smoked salmon is a nice addition, and I like to add 1/2 a cup of dry white wine to the bechamel in place of that amount of milk. A little chili pepper sprinkled on top as the eggs come out of the oven adds zing and color too.

Bon appétit!