Baked Eggs with Anchovy

BAKED EGGS WITH ANCHOVY

1 can anchovies
2 tbs. chopped parsley
1 cup heavy cream
Freshly ground pepper
1/4 lb. mushrooms, sliced
4 eggs
1 tbs. butter
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees F.

Mash anchovies in bottom of a 4-cup baking dish. Add cream and mix well. Bake until mixture begins to bubble.

Saute mushrooms in butter until soft. Add to cream, and add parsley. Continue baking until mixture is reduced by about a third. Season to taste with pepper. Turn off oven heat.

Remove baking dish from oven, but leave oven door closed to retain heat. Break each egg into a saucer and slide carefully into sauce. Sprinkle with grated cheese. Return to lowest part of oven, and cook gently until eggs are set.

Table of Equivalents

Weights and Measures
A speck equals one-quarter saltspoon.
Four saltspoons equal one teaspoon.
Three teaspoons equal one tablespoon.
Sixteen level tablespoons equal one cup (teacup or coffeecup).
One cup equals eight ounces.
Four tablespoons equal one wineglass.
Two wineglasses equal one gill.
Two gills equal one cup.
Two cups equal one pint.
Two pints equal one quart.
One quart of flour makes one pound.
One pint of sugar makes one pound.
One heaping tablespoonful of flour or sugar makes one ounce.
One pint of soft butter makes one pound.
One pint of finely chopped meat, packed, makes one pound.
Ten average-sized eggs make one pound.