Raby Eggs

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
for boiling eggs
for filling
for topping
Instructions (6)
  1. Boil the water and pop the eggs in and put the pot uncovered at the side of the fire.
  2. Simmer but do not boil for 10 minutes.
  3. If the whites get too hard the dish is spoilt.
  4. Shell and halve the eggs, and lay whites only like saucers on the top of an aspic border, with salad in the centre and Mayonnaise sauce.
  5. Fill each saucer of hard-boiled white of egg with a cooked mixture of chicken, tongue, sweetbread or other delicacy, and 1 pounded anchovy to flavour the whole.
  6. Put Mayonnaise sauce over each egg, and add chopped truffle on one, pistacchio on another, ham on a third, yolk of egg on another, and so on.
Original Text
Raby Eggs." Boil the water and pop the eggs in and put the pot un- covered at the side of the fire. They should then simmer but not boil—10 minutes. If the whites get too hard the dish is spoilt. Shell and halve the eggs, and lay whites only like saucers on the top of an aspic border, with salad in the centre and Mayonnaise sauce. Each saucer of hard-boiled white of egg is filled with a cooked mixture of chicken, tongue, sweetbread or other delicacy, and 1 pounded anchovy to flavour the whole. Put Mayonnaise sauce over each egg, and add chopped truffle on one, pistacchio on another, ham on a third, yolk of egg on another, and so on.
Notes
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