Egg Salad II

Ingredients

• 4 hard-cooked eggs
• 8 lettuce leaves
• 1 c. boiled dressing

Method

1. 1

   Wash, dry, and chill the lettuce leaves.

2. 2

   Separate the yolks and whites of the eggs; chop the white fine, arrange it on lettuce leaves, and pour the dressing over it.

3. 3

   Force the yolks through a potato ricer over the top.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 61. The excerpt below is the record exactly as published.

1 c. boiled dressing RECIPE 260. 6 medium lettuce leaves 1 doz. sardines 2 hard-cooked eggs 2 ts. chopped pickle i c. boiled dressing RECIPE 261. 4 hard-cooked eggs 8 lettuce leaves 4 radishes } c. mayonnaise or boiled dressing RECIPE 262. 4 hard-cooked eggs 8 lettuce leaves 1 c. boiled dressing RECIPE 263. 2 0. chicken 1 0. celery 1} c. mayonnaise or boiled dressing and season it with boiled or mayonnaise dressing. Arrange the lobster on chilled lettuce leaves. G^tmish it with small lobster claws and dressing. SALMON SALAD Wash, chill, and dry lettuce leaves. Re- move the skin and bones from the salmon and flake it into pieces about one inch in size. Mix the salmon and half of the salad dressing, using a fork and being careful not to break up the fish. Arrange the salmon on lettuce leaves and put the extra dressing: on top. SARDINE SALAD Wash, dry, and chill the lettuce. Remove the bones from the sardines. Chop the whites of the eggs and the pickles and mix them. Arrange the sardines on the lettuce leaves. Add the egg mixture and boiled dressing. Crumble the yolks over the top. EGG SALAD. I

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