Salad (Egg)

Ingredients

• Hard-boiled eggs
• chopped parsley
• pepper
• sait
• vinegar
• oil

Method

1. 1

   Slice hard-boiled eggs and dress with parsley, salt, pepper, vinegar, and oil.

2. 2

   Ensure eggs are very cold before slicing.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 64. The excerpt below is the record exactly as published.

hard-boiled eggs chopped fine, and the yolks mixed with the coral and rubbed through a sieve. 367. Salad (Sarcdine)—Ingredients—3 sardines for each person, 2 eggs, I teaspoonful each of French mustard, and essence of ancho- vies, strained oil from a box of sardines, adding enough Lucca oil to make three tablespoonfuls in all, Chilli, shallot, and good malt vine- gar to taste, lettuce, mustard and cress, some red capsicum. Allow three sardines for each person ; bone and fillet these, carefully removing all the skin, and set them aside until re- quired. Boil two eggs for three minutes; shell them and break them up in your salad bowl with a spoon; mix with them a teaspoonful each of French mustard and essence of anchovies, the strained oil from the tin of sardines with as much Lucca oil as will make three tablespoonfuls in all ; add Chilli, shallot, and good malt vinegar to taste (vinegar varies so much in acidity that it is difficult to specify the exact proportion). Cut up some nice crisp lettuce, and mix it well with the dress- ing, but only just before it is to be served. Put a little heap of mustard and cress in the centre of the salad, with a whole red capsicum upon it. Arrange the sardines round, and outside these a border of mustard and cress, dotted here and there with thin slices of red capsicums. 368. Salad (Anchovy). The anchovies sold in bottles, ready filleted and preserved in oil, will be found most convenient for this. Make the salad as for sardines, only omitting the essence of anchovies. The eggs may be boiled hard, the yolks used for the dressing, and the whites cut in rings and filled with mustard and cress. 369. Salad (Game)—Ingredients—Cold grouse, partridge or pheasant, pepper, salt, juice of a lemon, about 2 tablespoonfuls of fresh salad oil, lettuce, salad sauce, hard-boiled eggs, fillets of anchovies, sprigs of parsley, Cold grouse, partridge or pheasant may be used in this way. Cut them into joints, and put them into a pie dish; season with salt and pepper, and pour over them the juice of a lemon and about two tablespoonfuls of very fresh salad oil; let them re- main in this for three or four hours. Having cut up and well dried a fresh lettuce, place it on a flat dish and arrange the pieces of game which have been in the oil and lemon juice neatly in the centre ; over the game pour a salad sauce, which should be of the consistency of thick cream. Ornament the 118 THe Dominion Cook Book. | top with slices of hard-boiled egg, fillets of well-washed and scraped anchovies, and garnish with tiny sprigs of parsley. Cold chicken, or the white meat from a cold turkey cut into small pieces, may be treated in this way. Cold salmon or tur- bot are also excellent. 370. Salad (Eg2z)—Ingredients—Hard-boiled eggs, chopped parsley, pepper, sait

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