Plovers Eggs

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Time: Cook: 20 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

for serving

Plovers Eggs ↝ Egg, whole, raw [Eggs and omelets]
chopped savory jelly
slices of lemon ↝ Lemon, raw [Citrus fruits]
bunches of pickled barberries ↝ Cabbage, green, pickled [Olives, pickles, pickled vegetables]
pickled parsley ↝ Parsley, raw [Not included in a food category]

Instructions (6)

Boil the eggs for twenty minutes.
When they are cold, peel and wipe them dry.
Lay them in a dish and put chopped savory jelly round and between them.
Arrange slices of lemon and bunches of pickled barberries around the rim of the dish.
Alternatively, serve them in ornamental paper or wax baskets with pickled parsley underneath, either peeled or not.
Another option is to serve them hot in a napkin.

Original Text

Plovers Eggs, to be served up in different ways.

Boil them twenty minutes, and when they are cold peel and wipe them dry; then lay them in a dish and put chopped savory jelly round and between them, and slices of lemon and bunches of pickled barberries round the rim of the dish. Or they may be served up in ornamental paper or wax baskets, with pickled parsley under them, and either peeled or not. Or they may be sent to the table hot in a napkin.

Notes

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