Recipes > Salads > Marguerite Salad

Marguerite Salad

Instructions

Arrange garden cress on a serving-dish; in the centre dispose whites of hard-boiled eggs cut in eighths lengthwise, to resemble the petals of a flower, and sift the yolks into the centre. When ready to serve, sprinkle with French dressing and toss together.

Print recipe/article only

Source

Salads, Sandwiches, and Chafing-Dish Dainties (1909).