Eggs a la Bonne Femme

Ingredients

• 6 hard-boiled eggs
• Cold chicken or veal
• Smoked beef
• Beetroot
• celery
• Thick Mayonnaise sauce or gravy
• Lettuce

Method

1. 1

   Boil 6 eggs hard, put them in cold water to cool, then shell them carefully, cut them in half across, remove the yolks and cut off each the pointed tip of white to make them stand flat.

2. 2

   Cut into tiny dice some cold chicken or veal, some smoked beef, a little beetroot and celery, and the yolks of the eggs.

3. 3

   Bind these together either with thick Mayonnaise sauce or some good strong gravy.

4. 4

   Fill the whites with the mixture, piling it high in the centre.

5. 5

   Arrange lettuce or endive on a dish and place the eggs round.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 70. The excerpt below is the record exactly as published.

EGGS A LA BONNE FEMME. Oeufs d la Bonne Femme. G hard-boiled eggs. Cold chicken or veal. Smoked beef. Beetroot and celery. Thick Mayonnaise sauce or gravy. Lettuce. Boil 6 eggs hard, put them in cold water to cool, then shell them carefully, cut them in half across, remove the yolks and 126 DAINTY DINNERS AND DISHES. cut off cacli the pointed tip of white to make them stand flat. Cut into tiny dice some cold chicken or veal, some smoked beef, a little beetroot and celery, and the yolks of tbe eggs. Bind these together either with thick Mayonnaise sauce or some good strong gravy. Fill the whites with the mixture, piling it high in the centre. Arrange lettuce or endive on a dish and place the eggs round. DO MOULDED EGGS. Oafs C eggs. 1 hard-boiled yolk of egg. Chopped parsley. cu caisscs. Grated tongue or Bounds of marrow. smoked beef, toast, spread with Grease 6 dariole moulds, sprinkle them alternately with parsley, grated meat and sieved yolk of egg. Break an egg into each without breaking the yolk. Place the moulds in boiling water and cook till set. Turn out on to the toast and serve hot, gar- nished with parsley. TOMATO EGGS. Oeufs farcis ciux tomates. 4 hard-boiled eggs.

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