Recipes > Salads > Lenten Salad

Lenten Salad

Instructions

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.

Source

The Boston Cooking-School Cook Book (1896).

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