Eggs in Baskets (CEufs en Corbeille) a la Fanchonette

Ingredients

• Line small cake tins with puff pastry
• fill with beans
• Put some pate de foie gras at the bottom
• three hard-boiled eggs, cut in dices
• mayonnaise dressing
• sprinkle with chopped eggs

Method

1. 1

   Line small cake tins with puff pastry, fill with beans, and bake.

2. 2

   Make separate handles.

3. 3

   When baked, scoop out.

4. 4

   Put pate de foie gras at the bottom, mix diced hard-boiled eggs with mayonnaise dressing, fill the baskets, spread mayonnaise on top, and sprinkle with chopped eggs.

5. 5

   Stick in the handles and arrange on a paper doily.

6. 6

   Serve with aspic in the center.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 391. The excerpt below is the record exactly as published.

ggs in Baskets ( CEufs en Corbeille) a la Fanchonette Line small cake tins with puff pastry, fill with beans, bake. Make separate handles. When baked, scoop out. Put some pate de foie gras at the bottom; then take to one cup mayonnaise dress¬ ing three hard-boiled eggs, cut in dices and mix, fill the baskets, spread mayonnaise dressing on the top, and sprinkle with chopped eggs

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