Salade aux Eufs (Egg Salad)

Ingredients

• 6 hard-boiled eggs
• % gill cream
• gill mayonnaise sauce
• chopped parsley
• beetroot
• red chillis
• capers
• 1 lettuce
• 1 slice toasted bread

Method

1. 1

   Peel and slice the eggs.

2. 2

   Whip the cream until stiff, then mix with mayonnaise and parsley.

3. 3

   Layer toasted bread, lettuce, mayonnaise, and egg slices in a salad bowl, seasoning each layer.

4. 4

   Garnish with beetroot, capers, and red chillis.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 418. The excerpt below is the record exactly as published.

Saiade aux (Eufs {Egg Salad). — 6 hard-boiled eggs, % gill cream, \ gill mayonnaise sauce {No. 277), chopped parsley, beetroot, red chillis and capers, salt and pepper, 1 lettuce, 1 slice toasted bread

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