Cut two, slices of white bread and two of brown. Butter three and spread
with a thick paste made of hard-boiled egg very finely chopped and
mixed with mayonnaise dressing. Build the slices up one above the other,
alternating brown and white, and placing the unbuttered slice on top.
Before serving, slice down as you would a layer cake.

RIBBON CAKE. MRS. LIZZIE MARTIN. RICE À LA CONDE facebooktwittergoogle_plusredditpinterestlinkedinmail