Plovers’ Eggs à la Charmante

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

plovers’ eggs that have been boiled and shelled ↝ Egg, whole, raw [Eggs and omelets]
aspic jelly
thin strips of cooked beetroot ↝ Beets, raw [Vegetables and Vegetable Products]
hard boiled white of egg ↝ Egg, white only, raw [Eggs and omelets]
French gherkin ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
a plover’s egg inside each ↝ Egg, whole, raw [Eggs and omelets]
a cucumber and celery salad ↝ Cucumber, raw [Other vegetables and combinations]

Instructions (10)

Line some egg moulds or darioI moulds with aspic jelly.
Garnish the moulds with thin strips of cooked beetroot, hard boiled white of egg, and French gherkin.
Arrange the garnish cross-wise.
When the mould is sufficiently covered, set the garnish with more aspic.
Place a plover’s egg inside each mould.
Fill up the mould with the jelly and let it set.
Turn out the set jelly moulds as usual.
Dish up the moulds on a border of aspic.
Garnish the centre of the dish with a cucumber and celery salad.
Serve.

Original Text

Plovers’ Eggs à la Charmante.
(Œufs de Pluviers à la Charmante.)

Take some plovers’ eggs that have been boiled and shelled; line some egg moulds or darioI moulds with aspic jelly, gar-nish them with thin strips of cooked beetroot, hard boiled white of egg, and French gherkin; arrange the garnish cross-wise, and when the mould is sufficiently covered set the gar-nish with more aspic and put a plover’s egg inside each, and fill up the mould with the jelly and let it set; turn out as usual and dish up on a border of aspic; garnish the centre of the dish with a cucumber and celery salad and serve.

If the egg moulds are used the piccolo border mould is best to dish them on, as it contains the hollows for setting the eggs in.

Notes

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