Bonte Eier

Ingredients

• 6 hard-boiled eggs
• 2 oz. Sardellen
• A few leaves of gelatine
• I yolk, raw
• I teaspoonful chopped parsley
• A pinch of pepper
• 2 teaspoonsful chopped capers
• i^ oz. PfefFergurken
• 2 tablespoonsful Tarragon vinegar
• 2 tablespoonsful oil
• 4 ., stock

Method

1. 1

   Boil the eggs hard.

2. 2

   Cut off the tops and remove the whole of the eggs with a spoon, being careful not to break the shell.

3. 3

   Cut the whites, 2 of the yolks, the Pfeffergurken, Sardellen and lobster (or ham, or tongue) into tiny dice.

4. 4

   Beat up the raw yolk and mix it, with a pinch of salt, with the remaining hard-boiled yolks and the oil, then add the vinegar and the stock, in which a little gelatine has been dissolved.

5. 5

   Put the empty shells into egg-cups and fill them with alternate layers of this sauce and of the other ingredients that have been cut into dice.

6. 6

   As soon as the eggs are full, replace the tops that have been cut off.

7. 7

   When set, cut the eggs in half, lengthwise, and serve with lettuce salad.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 61. The excerpt below is the record exactly as published.

Bonte Eier. 6 hard-boiled eggs. 2 oz. Sardellen. I \ oz. lobster, boiled ham or tongue. A few leaves of gelatine. I yolk, raw. I teaspoonful chopped parsley. A pinch of pepper. 2 teaspoonsful chopped capers, i^ oz. PfefFergurken. 2 tablespoonsful Tarragon vinegar. 2 tablespoonsful oil. 4 ., stock

Cook this with the app: pantry check, scaling, and the assistant.