Artist's Resale Right ("Droit de Suite"). Artist's… Read more

Clarecastle Eggs for four 6 eggs 3 tomatoes 2 tablespoons mayonnaise (approx.) English mustard or Dijon - to taste 2-3 anchovy fillets or smoked salmon pieces Lettuce heart leaves and watercress 2 spring onions This is simple, quick, easy and cheap. Boil the eggs hard, let them cool. Halve. Scoop out the yolks into a bowl - mix in finely chopped anchovies, mayonnaise and mustard. Get a good smooth thick filling. Cut the bottom off the six whites and pile the mixture back into each half egg. Put the lettuce leaves, watercress and tomatoes into a bowl. Mix in the vinaigrette you like, then pile this melange on to four plates. Place 3 stuffed eggs on each plate and sprinkle on the chopped spring onions. The reason I have used six eggs instead of four is modern eggs are all white and no yolk. If you have good eggs it will taste far better, and four will do.

Patrick Procktor, R.A. (1936-2003)

Two diners on desert

Details

Patrick Procktor, R.A. (1936-2003)
Two diners on desert
signed 'Patrick Procktor' (lower right)
watercolour
11¾ x 15½ in. (30 x 39.4 cm.)

Provenance

Acquired by Peter Langan directly from the artist.

Special notice

Artist's Resale Right ("Droit de Suite"). Artist's Resale Right Regulations 2006 apply to this lot, the buyer agrees to pay us an amount equal to the resale royalty provided for in those Regulations, and we undertake to the buyer to pay such amount to the artist's collection agent.

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