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(Epicurean, February/March 1978)
The primitive kitchen facilities at Claret hardly encourage cooking, and in any case luscious melons are incredibly cheap. We eat them with slices of jambon de campagne (prosciutto-style ham) from Jean-Pierre at Unico. These stuffed eggs are also a favourite, the recipe from La Cuisine Provençale.
6 hard-boiled eggs
10 cloves of garlic
2 anchovies (4 fillets)
1 teaspoon capers (preserved in vinegar)
about 6 tablespoons olive oil
red wine vinegar
freshly ground pepper
Shell eggs, halve and remove yolks and transfer them to a mortar (or small bowl). Peel garlic cloves, drop into boiling water and simmer 10 minutes. Drain.
Mash egg yolks with garlic, anchovies and capers, gradually incorporate olive oil as if making mayonnaise. Add a splash of vinegar and season with pepper to taste. Fill egg whites with this mixture. Serve chilled.
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