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Marguerite Salad

Marguerite Salad


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.


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


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