Egg Salad

Ingredients

• Twelve hard-boiled eggs
• one-half pint cream
• butter the size of an egg
• one tablespoonful of flour
• a little parsley chopped fine

Method

1. 1

   Take cream, butter, parsley and flour, mix and cook until thick.

2. 2

   Slice the eggs, and, after each layer of eggs, add one of bread crumbs, over which pour the cream to cover.

3. 3

   When the dish is full, bake till brown.

4. 4

   Garnish with parsley, and serve hot.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 48. The excerpt below is the record exactly as published.

EGG SALAD: Twelve hard-boiled eggs, one-half pint cream, butter the size of an egg, a little parsley chopped fine, one tablespoonful of flour

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