Egg and Cress Salad

Ingredients

• 4 hard cooked eggs
• a bit of Mayonnaise

Method

1. 1

   Cut the whites of the eggs into eighths and arrange on cress.

2. 2

   Place mayonnaise in the center and press yolks through a sieve over the salad.

3. 3

   Serve very cold.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 151. The excerpt below is the record exactly as published.

EGG AND CRESS SALAD GERMAN PUFFS — SABYON SAUCE Crown of Pork Obtain pieces containing 6 ribs from each side of a rack of pork, having two pieces of the same length and height; have the backbone removed and cut between the ribs ; trim each rib above the eye as for French lamb chops ; turn the rib bones outside and the eyes of the chops inside and sew the pieces together into a circle. Mix I c sausage meat with i c stale bread crumbs, soft- ened in cold water and wrung dry ; add i egg, beaten slightly. Put the crown in a baking-pan, with the sausage mixture in the open space inside the crown, cover the bones with buttered paper to keep from burning, dredge with salt, pepper and flour, and bake in a slow oven between 2 and 3 h, basting every 10 m with the drippings, to which /4 to ^2 c hot water is added. Saute to a delicate brown, in 2 T butter, 2 c small peeled spring onions ; add 3 c stock or hot water, and cook until tender, about i h. Let the liquid boil away at the last. Carefully remove the crown to a serving dish, place the onions in the center above the sausage filling, and serve at once. If the onions cannot be obtained, use the mashed potatoes in place of them. Mashed Potatoes Four medium sized potatoes, i^ T butter, % t salt, J/2 c milk. Egg and Cress Salad Cut the whites of 4 hard cooked eggs into eighths length- wise, and arrange them on a bed of cress to simulate the petals of a flower. Place a bit of Mayonnaise

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