Egg Salad (Salade d’ CEufs) a la Royale
From The Swedish, French, American cook book, 1918
Serves 2
Serve for lunch or supper with cheese.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 449. The excerpt below is the record exactly as published.
hard-boiled eggs, tomato, Spanish pepper, and truffles in long strips. Make the yolk egg salad dressing; chop yolks very fine. Take half cup salad oil, four tablespoons vinegar, teaspoon Worcestershire sauce, pepper and salt, add the three cooked yolks, beat well on ice, pour over the salad. Decorate all around with slices of egg and beets. Serve for lunch or supper. Russian Egg Salad ( Salade d’ CEufs a la Russe) Hard boil eggs, cut in halves, scoop out the yolks and stir them with one tablespoon butter and four olives; stuff the half egg, decorate with truffles and Spanish pepper, put the half egg on a lettuce leaf with Russian dressing in the centre and twist a strip of Spanish pepper around the stem of the lettuce that has been trimmed. Salad for luncheon or supper. Egg-and-Tomato Salad a la Jardiniere Salade de Tomates aux CEufs, a la Jardiniere Put tomatoes in hot water, remove the skins, and scoop out. Mix together the scooped-out parts of the tomatoes, some hard- boiled white of eggs (cut in dices), and some cut-up green pepper; mix with the cream salad dressing and fill back into the tomatoes. Stick in a handle of green pepper that has been tied with a white ribbon. Place on a platter in the form of a ring. Garnish with lettuce leaves. Salad for lunch or supper. Egg Salad ( Salade d’ CEufs) a la Royale Line a salad bowl with lettuce leaves, put a row of slices of hard- boiled egg around, then a row of small lettuce leaves, then a row of slices of egg — and so on until the dish is full. Pour over a Russian dressing
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