|Basic mayonnaise mixture - see related recipe below|
|9 large eggs|
|18 medium cornichons (baby gherkins) sliced lengthways|
|about 18 small black olives|
|about 18 anchovies|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is adapted from Delia's Complete How To Cook
Place the eggs in a pan in cold water. Bring them up to the boil and boil for 6 minutes, then cool them rapidly under cold, running water and leave them in the cold water for about 2 minutes.
Next, remove them from the water, peel off the shells, cover the eggs with clingfilm, and leave them in a cool place until needed.
Now cut the eggs in half, arranging three halves on each plate, top with a heaped tablespoon of the mayonnaise and garnish with the cornichons and olives.
Serve with a couple of anchovies per person draped over the mayonnaise in a criss-cross pattern.
Any leftover mayonnaise should be stored in a screw-top jar in the fridge, but for no longer than a week.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
The key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked before adding the next drop
Most Popular recipes
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
Meat Free Monday
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
For Jane w
29 Jan 2015 21:32
29 Jan 2015 16:59
|Food and travel||
02 Jan 2015 21:21
Hoping to make marmalade tomorrow
23 Jan 2015 19:56
|Can Anyone Help?||
Steak & Kidney Pudding
28 Jan 2015 11:35
The Snow Child
28 Jan 2015 18:47
Intergrated or built in microwave. Which is best
29 Jan 2015 20:09
29 Jan 2015 11:21