Stuffed Egg Salad with Ham a la Gilda

Ingredients

• Hard boil three eggs
• Arrange them on thick slices of tomatoes
• Mix with a half cup of cooked grated ham

Method

1. 1

   Hard boil the eggs, cool, remove shells, cut in halves, and stuff yolks with ham.

2. 2

   Arrange on tomatoes, place lettuce in a ring on a platter, and top with tomatoes and eggs.

3. 3

   Decorate with colored mayonnaise and fill center with Aurorian sauce.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 62. The excerpt below is the record exactly as published.

Hard boil three eggs for twelve minutes; leave in the water until cold; when cold remove the shells; cut the eggs in halves across; remove the yolks and stuff them with ham. Arrange them on thick slices of tomatoes; arrange the lettuce in the form of a ring on a platter and on top of the lettuce place the tomatoes with the eggs. Color some mayonnaise dressing with the orange and red coloring the shade of salmon; put it in a paper bag with a narrow tube and decorate in circle around the eggs as the illustration shows. In the center fill with Aurorian sauce and the heart of the lettuce. 82 MRS. ERICSSON HAMMOND’S COOK BOOK Filling. Mix with a half cup of cooked grated ham two spoons of Aurorian sauce, pepper and salt to taste. Lettuce Omelet Salad a la Aurorian Salade Omelette a Laitu a la Aurorian Three eggs, one head of lettuce, one tablespoon of butter, three spoons of milk, four spoons of rich cream, cayenne pepper and salt. How to Make It. Mix the yolks and white of eggs together; add to it three spoons of milk and four spoons of rich cream; put the butter in an omelet pan and when it is melted add the mixture to it and make the omelet. When the egg commences to settle sprinkle the chopped lettuce over the omelet that has been heated in melted butter and seasoned with pepper and salt; double the omelet and turn it out on a platter. Decorate over the omelet the shredded lettuce and garnish with a bunch of parsley; in the center of the omelet decorate with a poached egg glazed and garnish with truffles as the illustration shows. Serve with Auro¬ rian sauce. Shrimp Salad a la Anglaise Salade aux Crevettes a V Anglaise Two pounds of shrimps, one head of lettuce, two green peppers, and two cups of mayonnaise dressing. How to Make It. Wash the shrimps well; put them in hot water; season them with salt and cook them for fifteen minutes; leave in the juice until cold. When cold pick out the shrimps all uniform size for decoration; the rest of the shrimps cut in fine strips, Julienne style, also cut the green peppers the same way, also part of the lettuce, leaving the best leaves for garnishing of the platter. Mix with five cups of the salad one cup of mayonnaise dressing; season with pepper and salt to taste. Arrange the lettuce that has been left in ice-water to become crisp in the form of a ring on a platter and in the center of it fill with the salad. Spread it on the top with mayonnaise dressing and decorate it with mayonnaise through a fancy tube as the illustration shows; part of the mayonnaise color with the orange and red coloring the shade of salmon; decorate roses from it with a truffle for a cen¬ ter, also rosettes of it around the lettuce with a truffle center. In between each of these roses of mayonnaise raise an un¬ peeled shrimp. This is a complete salad and is served for lunch or dinner. Copyright, 1924, by Mrs. Ericsson Hammond STUFFED EGG SALAD WITH HAM A LA GILDA

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