Hard-Boiled Eggs as a Basis for Hors-d'Oeuvres

Ingredients

• some very small, hard-boiled eggs
• butter for rosettes
• mayonnaise for stuffing
• a fine macedoine of vegetables

Method

1. 1

   Cut hard-boiled eggs into roundels, discarding the ends.

2. 2

   Make a rosette of butter in the center of each roundel.

3. 3

   For stuffed eggs, remove yolks, trim whites, and fill with various purees or mixtures.

4. 4

   Serve with alternate rows of sliced eggs and vegetables.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 228. The excerpt below is the record exactly as published.

Hard-Boiled Eggs as a Basis for Hors-d'CEuvres. EGG DISKS. — Cut the eggs laterally into roundels a third of an inch in thickness, discarding the two end pieces of each egg, so that the shapes may be almost uniform, and the yolks appear about the same size throughout. In the center of each roundel make a little rosette of butter, by means of a small, grooved pipe, use different butters, such as the shrimp, mont- pellier, cavaire, and other kinds in order to vary the colors. HALVED, STUFFED EGGS. — Take some very small, hard-boiled eggs, cut them into two, lengthwise ; remove the yolks, and trim the oval hollow of each of the remaining whites to the shape of an oblong, the edges of which may then be indented. 334 STANDARD COOKERY. Garnish, with a puree of either tunny, salmon, milt, or a hash or salpicon of lobster, shrimp, etc., thickened by means of a mayonnaise with jelly, or a fine macedoine of vegetables

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