Plovers' Eggs a la Careme
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 121. The excerpt below is the record exactly as published.
Plovers' Eggs a la Careme. — Shell some plovers' eggs, cut some truffles in the shape of tiny kites, the same in beetroot, and ornament the eggs alternately with these, sticking them on with a little aspic jelly ; line a mould with aspic jelly and place two tiers of eggs in it ; put it on ice or in the refrigerator to get firm, then pour in a little more nearly set aspic jelly (the mould should have a pipe in it), put on ice again, and when properly iced turn out and fill the interior with an iced vegetable macedoine and mayonnaise sauce, garnish the top with prawns or cray fish and make a thick hash of sprays of chervil
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