Watercress and Egg Salad

Ingredients

• four hard-cooked eggs
• salt
• pepper
• Boiled Salad Dressing
• finely chopped parsley
• French Dressing

Method

1. 1

   Wash and chill watercress.

2. 2

   Arrange on plates.

3. 3

   Cut eggs in halves, remove yolks, season and moisten with dressing.

4. 4

   Shape yolks into balls, dip in parsley, and replace in whites.

5. 5

   Serve in nests of watercress and marinate with French Dressing before serving.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 22. The excerpt below is the record exactly as published.

WATERCRESS AND EGG SALAD Wash thoroughly, trim off roots, drain, and chill watercress. Arrange nests of the cress on individual salad plates. Cut four hard-cooked eggs in halves crosswise, in such a manner that tops of whites will be notched. Remove yolks, rub through a sieve, season with salt, pepper and moisten with Boiled Salad Dressing to the consistency to handle. Shape in balls the original size, dip in finely chopped parsley and replace in whites. Dispose one *'cup'* in each nest, and just before serving marinate with French Dressing

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