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EGG SALAD(Salads And Sauces) - (The Art Of Living In Australia)
1 bunch Watercress--1d.
Mayonnaise or Salad Dressing--4d.
Total Cost--1s. 0 1/2 d.
Put the eggs into boiling water and boil fifteen minutes. Plunge into
cold water till quite cold, peel and cut into quarters. Wash
and cleanse the watercress and lettuce and cut into pieces. Put a layer
of this at the bottom of the bowl, then one of eggs dipped in the
dressing, then another of lettuce and egg until all are used up,
leaving plenty of lettuce for the top. Garnish with sprigs of
watercress and slices of beetroot alternately.
DEVILED EGG SALAD6 eggs
1 head of lettuce
1 teaspoonful of onion juice
1/2 teaspoonful of paprika
1/2 cupful of chopped boiled tongue
1 saltspoonful of salt
1 saltspoonful of pepper
Hard-boil the eggs, throw them into cold water, remove the shells, cut
them lengthwise. Take out the yolks without breaking the whites. Rub
the yolks through a sieve into a bowl, then add the tongue and all the
seasoning. If the mixture is dry add a tablespoonful or two of cream
or olive oil. Roll the mixture into balls that will fit the spaces
from which they were taken in the whites, making each ball round.
Arrange the lettuce over a platter, stand the whites in the lettuce,
and at serving time baste thoroughly with French dressing.
Egg Salad ICut one hard-boiled egg in halves crosswise, in such a way that tops
of halves may be left in points. Remove yolk, mash, moisten with
cream, French or mayonnaise dressing, shape in balls, refill whites,
and serve on lettuce leaves. Garnish with thin slices of radish, and a
radish so cut as to represent a tulip.
Egg SaladPrepare egg same as for Egg Salad I, adding to yolk an equal amount of
chopped cooked chicken or veal.
Egg SaladBoil three eggs hard, cut in half lengthwise, remove the yolks and mash
fine. Mix together in a saucepan the third of a teaspoonful each of dry
mustard, salt and white pepper, a saltspoonful of curry powder, a few
drops of onion juice, a teaspoonful of vinegar, two tablespoonfuls of
egg well beaten, two teaspoonfuls of olive oil and a tablespoonful of
rich cream. Put the ingredients together in the order in which they are
named, beat well, set the bowl over the steam of the kettle and stir
constantly until thick and creamy; remove and stir in the mashed egg
yolks, a little at a time, and set on the ice to get very cold. To
serve, fill the whites of egg, dividing the mixture among them, put each
half egg on two or three leaves of tender lettuce, with mayonnaise
dressing around them.
Egg SaladSix hard-boiled eggs cut quite fine, one-fourth of a cabbage chopped.
Mix well together.
DRESSING--Three tablespoons of melted butter, one small teaspoon each
of pepper and salt, one teaspoon of prepared mustard. Mix together
and pour over salad.--Mrs. C. A. Frear.
* * *
Egg SaladTwo dozen eggs, boiled hard and chopped not too fine, equal quantity
of celery. Mix with Durkee's Salad Dressing to taste. Garnish the
dish with lettuce and serve. This is sufficient for ten or twelve
* * *
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