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EGG APPETIZER

(Appetizers) - (The International Jewish Cook Book)







Boil eggs hard. Cut slice off the end, so that the egg will stand firm.
Dip egg in French dressing, then with a pastry bag arrange sardellen
butter on the top of egg. Have ready small squares of toasted bread,
spread with a thin layer of sardellen butter, on which to stand the
eggs. Caviar, mixed with some finely chopped onion, pepper and lemon
juice, may be used instead of the sardellen butter, but mayonnaise must
be used over the caviar.











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