Hen's Nest

Ingredients

• one-half dozen eggs
• lemon rind very thin
• jelly or cold custard

Method

1. 1

   Make a hole at one end of the eggs and empty the shells, fill them with blanc mange; when stiff and cold take off the shells.

2. 2

   Boil lemon rind in water till tender, cut in thin strips to resemble straw and preserve in sugar.

3. 3

   Fill a deep dish half full of jelly or cold custard, put the eggs in and lay the straws around them.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 223. The excerpt below is the record exactly as published.

HEN'S NEST. (A fancy dish. ) Take one-half dozen eggs, make a hole at one end and empty the shells, fill them with blanc mange; when stiff and cold take off the shells; pare lemon rind very thin, boil in water till tender, then cut in thin strips to resemble straw and preserve in sugar; fill a deep dish half full of jell)' or cold custar

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