Egg Salad
Ingredients
- 6 hard boiled eggs
- 1 slice toasted bread
- several slices beets
- 1 teaspoon chopped parsley
- 1 tablespoon capers
- 1 tablespoon mayonnaise
- 2 tablespoon cream
Directions
- Cut eggs in rather thick slices.
- Whip cream and add to mayonnaise and parsley.
- Place the toast in a salad bowl.
- Over this place a layer of lettuce, a layer of mayonnaise and a layer of egg.
- Then another layer of lettuce, mayonnaise and egg.
- Garnish with beets and paprika.
Other Information
Author: Eleanor Boardman
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Salad
Ingredients: egg, bread, beet, parsley, caper, mayonnaise, cream
Equipment: measuring spoons, knife, egg beater
See Also
Beet And Apple Salad
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Salad
Ingredients: apple, egg, beet, salad dressing, nut, parsley
Equipment: measuring cups, measuring spoons, knife
Dutch Potato Croquettes
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Side
Ingredients: potato, salt, butter, onion, parsley, pepper, cream, egg, corn meal
Equipment: measuring cups, measuring spoons, stove, pot, knife
Potato Filling For Fowl
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: potato, celery, egg, poultry seasoning, bread, parsley, butter, salt, onion, pepper
Equipment: measuring cups, measuring spoons, stove, pot
Crab Meat Rolls
Author: Mrs a E Young
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: crab, salt, celery, paprika, egg, bread, mayonnaise
Equipment: measuring cups, measuring spoons, knife
Eggs in Double Cream
Author: Denver Gas and Electric Co, Katherine Newsbury, Helen Parker Headden
Source: A Book of Hints on the Art of Cooking (1907-01-01)
Category: Side
Ingredients: egg, cream, salt, sherry, toast, parsley
Equipment: measuring cups, measuring spoons, double boiler
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove