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Garnish With Eggs


Mash and mix well together six hard-boiled yolks of eggs with three yolks not cooked, salt and pepper. Put the mixture in parts on the paste-board, which must be previously dusted with flour; roll each part and give it the shape of a small egg (a pigeon's egg or a little larger). When the whole is thus prepared, drop in boiling water, boil till cooked, and use to decorate meat or fish.


Hand-Book of Practical Cookery (1884).


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