Recipes > Salads > Lenten Salad
Separate yolks and whites of four hard boiled eggs. Chop whites finely, marinate with French Dressing, and arrange on lettuce leaves. Force yolks through a potato ricer and pile on the centre of whites. Serve with French Dressing.
The Boston Cooking-School Cook Book (1896).
Print recipe/article only
Vintage Recipes © 2006-2017 LM Bornath | Hosted by JaguarPC