Swan's Egg en Salade

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

for the dressing

the yolk of the egg ↝ Egg, yolk only, raw [Eggs and omelets]
an ounce or two of firm fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a rather high seasoning of cayenne ↝ Spices, pepper, red or cayenne [Spices and Herbs]
some salt ↝ Salt, table, iodized [Spices and Herbs]
a teaspoonful or two of essence of anchovies ↝ Fish, anchovy [Fish]
about as much of chili vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
or lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
minced herbs
eschalots

for serving

The whites ↝ Egg, white only, raw [Eggs and omelets]
salad ↝ Carrots, raw, salad [Coleslaw, non-lettuce salads]

Instructions (7)

Boil the swan's egg.
Mash the yolk of the boiled egg on a dish with a broad-bladed knife until perfectly smooth and cream-like.
Mix the mashed yolk intimately with the butter, cayenne, salt, essence of anchovies, and chili vinegar or lemon-juice.
Stir in minced herbs or eschalots if desired.
Fill the boiled egg whites with the mixture.
Serve the filled egg whites in a bowl two-thirds filled with salad, sauced as usual.
Alternatively, use the filled egg whites as a decoration for a lobster or German salad.

Original Text

SWAN’S EGG, EN SALADE.

We found that the yolk of the egg, when boiled as above, could be rendered perfectly smooth and cream-like, by mashing it on a dish[156] with a broad-bladed knife, and working it well with the other ingredients: the whole was easily blended into a mass of uniform colour, in which not the smallest lump of butter or egg was perceptible. Mix it intimately with an ounce or two of firm fresh butter, a rather high seasoning of cayenne, some salt, or a teaspoonful or two of essence of anchovies, and about as much of chili vinegar or 449lemon-juice. To these minced herbs or eschalots can be added at pleasure. Fill the whites with the mixture, and serve them in a bowl two-thirds filled with salad, sauced as usual; or use them merely as a decoration for a lobster or German salad.

156.  We chanced, when we received our first present of swan’s eggs, to be in a house where there was no mortar—a common deficiency in English culinary departments.

Notes

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