Egg Appetizer

Ingredients

• Boil eggs hard
• French dressing
• sardellen butter
• small squares of toasted bread
• Caviar
• finely chopped onion
• pepper
• lemon juice
• mayonnaise

Method

1. 1

   Boil eggs hard.

2. 2

   Cut slice off the end, so that the egg will stand firm.

3. 3

   Dip egg in French dressing, then arrange sardellen butter on the top of egg with a pastry bag.

4. 4

   Have ready small squares of toasted bread, spread with a thin layer of sardellen butter, on which to stand the eggs.

5. 5

   Caviar mixed with finely chopped onion, pepper, and lemon juice may be used instead of the sardellen butter, but mayonnaise must be used over the caviar.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 3. The excerpt below is the record exactly as published.

Egg Appetizer. Boil eggs hard. Cut slice off the end, so that the egg will stand firm. Dip tgg in French dressing, then with a pastry bag arrange sardellen butter on the top of egg. Have ready small squares of toasted bread, spread with a thin layer of sardellen Ijutter, on which to stand the eggs. Caviar, mixed with some finely chopped onion, pepper and lemon juice, may be used instead of the sardellen butter, but mayonnaise

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