☰
Public Domain Recipes
cegoh (Pixabay License).

Egg Salad

Ingredients

Directions

  1. Cut eggs in rather thick slices.
  2. Whip cream and add to mayonnaise and parsley.
  3. Place the toast in a salad bowl.
  4. Over this place a layer of lettuce, a layer of mayonnaise and a layer of egg.
  5. Then another layer of lettuce, mayonnaise and egg.
  6. Garnish with beets and paprika.

Other Information

Author: Person.Eleanor Boardman Contributor: Organization.Photoplay Magazine, Person.Carolyn van Wyck

Source: Photoplay's Cook Book (1927-01-01)

Category: Salad

Measure: avoirdupois

Ingredient: egg, bread, beet, parsley, caper, mayonnaise, cream

Equipment: measuring spoons, knife, egg beater

See Also

Beet And Apple Salad

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Salad • avoirdupois • apple, egg, beet, salad dressing, nut, parsley • measuring cups, measuring spoons, knife

Dutch Potato Croquettes

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Side • potato, salt, butter, onion, parsley, pepper, cream, egg, corn meal • measuring cups, measuring spoons, stove, pot, knife

Potato Filling For Fowl

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Meat • potato, celery, egg, poultry seasoning, bread, parsley, butter, salt, onion, pepper • measuring cups, measuring spoons, stove, pot

Crab Meat Rolls

by: Mrs A E Young • Point Adams Packing Co • Savory Seafoods of Oregon (1957-07-01)

Seafood • crab, salt, celery, paprika, egg, bread, mayonnaise • measuring cups, measuring spoons, knife

Eggs in Double Cream

by: Denver Gas and Electric Co, Katherine Newsbury, Helen Parker Headden • A Book of Hints on the Art of Cooking (1907-01-01)

Side • avoirdupois • egg, cream, salt, sherry, toast, parsley • measuring cups, measuring spoons, double boiler