Chaud-Froid of Eggs

Ingredients

• 6 hard-cooked eggs
• 2 tablespoons chopped, raw mushrooms
• 14 cup cooked chicken, finely chopped
• 1% tablespoon chopped truffles
• Spanish Sauce (p. 198)
• 2 tablespoons cooked ham, finely chopped
• Watercress
• Aspic (p. 425)

Method

1. 1

   Cut eggs in halves lengthwise.

2. 2

   Remove yolks, rub through sieve, and add chicken, ham, mushrooms, and chopped truffle.

3. 3

   Moisten with sauce and refill whites.

4. 4

   Mask eggs with sauce, garnish with truffles.

5. 5

   Brush over with aspic.

6. 6

   Vary stuffing as desired, using chopped shrimp, crab meat or lobster, and seasoning with anchovy essence, Worcestershire sauce or other relish.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 178. The excerpt below is the record exactly as published.

CHAUD-FROID OF EGGS 6 hard-cooked eggs 2 tablespoons chopped, raw mushrooms 14 cup cooked chicken, 1% tablespoon chopped truffles finely chopped Spanish Sauce (p. 198) 2 tablespoons cooked ham, Truffles cut for garnishing finely chopped Aspic (p. 425) Watercress

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