Stuffed Eggs

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
fine herbs
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
Mayonnaise sauce ↝ Mayonnaise, regular [Mayonnaise]
nice slices of tongue or of ham ↝ Tongue [Liver and organ meats]
nice slices of tongue or of ham ↝ Ham [Cold cuts and cured meats]
lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
watercress ↝ Watercress, raw [Vegetables and Vegetable Products]

Instructions (12)

Hard-boil the eggs.
When cold, shell the eggs.
Cut a good piece off one end of each egg so they can stand firm and upright.
Chop some fine herbs.
Carefully take out the yolks.
Pound the yolks and mix them with the herbs.
Season the yolk and herb mixture with a little cayenne pepper and salt.
Press each yolk mixture back into the white of the egg.
Place the stuffed eggs upright on the dish.
Cover the bottom of the dish with Mayonnaise sauce before placing the eggs.
Surround the eggs with nice slices of tongue or of ham.
Garnish with lettuce or watercress.

Original Text

Stuffed Eggs, a pretty Dish for Luncheon.
The eggs are hard-boiled and, when cold, you shell them and
cut a good piece off one end that they may stand firm and
upright. Then chop some fine herbs, take out the yolks carefully,
pound and mix with the herbs and season with a little
cayenne pepper and salt, then press each yolk back into the
white of the egg and place it on end on the dish, the bottom
of which is first covered with Mayonnaise sauce. Surround the
eggs with nice slices of tongue or of ham. Garnish with lettuce
or watercress.

Notes

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