Take 6 hard-boiled EGGS and cut lengthwise. Put in a pan with 12 anchovies, some onion juice and 1 tablespoonful of finely chopped parsley. Season with salt, white pepper and a little nutmeg, grated. Then pour over all 1/2 pint of sour cream. Let boil up once and serve hot with croutons.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)