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Egg Salade
Cut one hard cooked egg in
halves crosswise in suc a way that
top of halves are left in small points
To accomplish this a small sharp
pointed vegetable knife is necessary
remove yolk rub through a sieve
moisten with boiled dress and refill
whites with mixture. Arrange on
lettuce leaves garnish with thin
slices of a radish cut to represent
a tulip
Egg Salad (2nd Method)
Separate yolk and white of one hard
cooked egg finely chopped white
moistened with french dressing
Arrange on a lettuce leaf in form
of a circle and pile yolk force through
a sieve in the center

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