- 4 hard-boiled eggs, finely chopped
- 1 head of lettuce, or 1 pint of water cresses
- 1 large bunch of nasturtium blossoms or buttercups
- French dressing, with the addition of 1 teaspoonful of sugar
Wash the lettuce or cresses, and throw into ice water.
When crisp, take out, and shake out all the water. Cut or tear in pieces. Put a layer in the bowl, with here and there a flower, and sprinkle in half of the egg and half the dressing. Repeat this.
Arrange the flowers in a wreath, and put a few in the centre. Serve immediately.
Miss Parloa's New Cook Book.
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