Egg Salad with Green Peppers a la Muriel

Ingredients

• Cook four eggs
• one green pepper
• two tablespoons of butter
• a teaspoon of lemon juice
• Aurorian sauce
• pepper
• salt
• finely chopped parsley

Method

1. 1

   Cook the eggs for twelve minutes, then cool in water.

2. 2

   Chop the green pepper finely and mix with the yolks and butter.

3. 3

   Season with pepper, salt, and lemon juice.

4. 4

   Fill the egg whites with the mixture, place on tomato slices, and arrange on lettuce.

5. 5

   Garnish with Aurorian sauce, parsley, and green pepper strips.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 56. The excerpt below is the record exactly as published.

Egg Salad with Green Peppers a la Muriel Salade d’CEufs aux Piments a la Muriel Cook four eggs for twelve minutes, leave in the water until cold; chop one green pepper very fine; add it to the yolks and two tablespoons of butter that first has been stirred to a cream; flavor it with pepper, salt, and a teaspoon of lemon juice. Fill the whites of the eggs that have been cut lengthwise; lay them on thick slices of tomatoes with the stuffed side down. Arrange crisp lettuce in the form of a ring on a platter and place the toma¬ toes with the eggs on top of it and in the center fill with Aurorian sauce. Sprinkle the eggs with finely chopped parsley

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