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Description: Salad made with yolks and some chicken, then formed into balls and placed back in halved whites. From Fannie Farmer.
Egg Salad II. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook Cut four hard-boiled eggs in halves crosswise in such a way that tops of halves may be cut in small points. Remove yolks, mash, and add an equal amount of finely chopped cooked chicken. Moisten with Oil Dressing I, shape in balls size of original yolks, and refill whites. Arrange on lettuce leaves, garnish with radishes cut in fancy shapes, and serve with Oil Dressing I.
Size: 452 chars
|Page title:||Egg Salad II. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook|
|Keywords:||Egg Salad II. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook.|
|Description:||Egg Salad II. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook.|
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Creation Date: 1997-04-03T05:00:00Z
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