Russian Egg Salad (Salade d’ CEufs a la Russe)
From The Swedish, French, American cook book, 1918
Serves 4
Salad for luncheon or supper.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 449. The excerpt below is the record exactly as published.
Russian Egg Salad ( Salade d’ CEufs a la Russe) Hard boil eggs, cut in halves, scoop out the yolks and stir them with one tablespoon butter and four olives; stuff the half egg, decorate with truffles and Spanish pepper, put the half egg on a lettuce leaf with Russian dressing in the centre and twist a strip of Spanish pepper
Cook this with the app: pantry check, scaling, and the assistant.