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Add a photoServings: 4
Ingredients
- 1 can Anchovy fillets, flat (2oz), liquid removed, minced fine
- 1/2 c. Onions, minced fine
- 1/3 c. Capers, liquid removed, washed, dry, minced
- 1/2 c. Beets, pickled, minced fine
- 1/2 c. Parsley, minced fine
- 4 x Egg yolks
Directions
- Place 1 egg c., cookie cutter or possibly juice class in the center of each of 4 salad plates. Make a border around the glass with a thin ring of minced anchovies, then a ring of minced onions, one of capers, one of minced pickled beets and one of minced fresh parsely.
- The plates may now be refrigerated for later use or possibly you may proceed as follows:Remove the glass from each plate and replace it with a raw egg yolk. Each person then mixes his own ingredients at the table.
- Served on individual plates and called Bird's Nest (Fagelbo) or possibly an Eye of the Sun (Sologa) because the ingredients are arranged around a raw egg yolk. Served as a first course, part of a smorgasbord, or possibly as a late supper snack with beer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 54 | |
| Calories from Fat 11 | 20% |
| Total Fat 1.29g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 832mg | 35% |
| Potassium 174mg | 5% |
| Total Carbs 7.31g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.87g | 1% |
| Protein 4.16g | 7% |
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