Egg Salad a la Wilhelmena

Ingredients

• three eggs
• thick slices of tomatoes
• one head of lettuce
• one and a half cups of Aurorian sauce
• two tablespoons of mayonnaise
• three finely chopped olives
• two tablespoons of chopped green pepper
• a spoon of whipped cream

Method

1. 1

   Hard boil eggs for 12 minutes, peel, and cut in halves.

2. 2

   Arrange tomato slices on lettuce leaves in a ring on a platter.

3. 3

   Place half-stuffed eggs on each tomato slice.

4. 4

   Decorate with colored butter and truffles.

5. 5

   Garnish with lettuce and green pepper strips.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 55. The excerpt below is the record exactly as published.

Egg Salad a la Wilhelmena Salade d’CEufs a la Wilhelmina Hard boil three eggs for twelve minutes; when cooked, peel them and leave them in cold water until ready to serve; cut them in halves crosswise and stuff. Cut thick slices of tomatoes, lay each on a lettuce leaf and arrange them in the form of a ring on a platter; place one of the half-stuffed eggs on each of the tomato slices, with the stuffed side down; color the butter with some of the butter coloring a dainty orange and put it in a paper tube and decorate all around the eggs in circles; put on top of each egg in the center a piece of truffles. Garnish with lettuce leaves in be¬ tween each egg and with some strips of green pepper all around, and in the center put one and a half cups of Aurorian sauce, in the center of that put the heart of the lettuce. This is a beautiful complete luncheon salad. Stuffing for the Eggs. Chop the yolks from the eggs very fine; mix to it two tablespoons of mayonnaise, three finely chopped olives, two tablespoons of chopped green pepper, cayenne pepper, salt, and some chopped parsley. Mix all together and last add a spoon of whipped cream. Egg Salad a la Victoria Salade d’CEufs a la Victoria Make Victoria baskets [see page 276 in my large book, “Swedish, French, American Cook Book”]; hard boil eggs, allowing one for each; slice eggs evenly, one slice for each basket, as decoration, the rest of the eggs cut in small cubes and mix them with Aurorian sauce, fill two tablespoons in each basket. Decorate with a slice of the egg on each and on the yolks make a rose of mayonnaise dressing that is colored with a trifle of the spinach coloring; in the center of the rose put a round piece of truffle. Arrange lettuce leaves in the form of a ring on a platter and put the baskets on top of the lettuce leaves and in the center put the heart of the lettuce. Put a handle in each basket with rings cut from green pepper that has been left in ice-water to become crisp. For special occasions a small white bow of ribbon can be tied in each handle. MRS. ERICSSON HAMMOND’S COOK BOOK 73 Egg Salad in Green Peppers & la Vevan Salade d’CEufs aux Piments a la Vevan For Six Persons Take seven peppers, one head of lettuce

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