Stuffed Egg with Smoked Salmon a la Zomza / C Eufs farcis au Saumon fume a la Zomza

Step 1. minutes. Put them in cold water until cold. Remove the shell. Cut the eggs in halves lengthwise. Carefully scoop out the yolks

Step 2. as not to break the whites. Put the whites back into cold water

Step 3. until ready to use. Butter the slices of bread. Slice the salmon 8 M RS. E RI CS SO N H AM MO ND’S C OO K B OO K

Step 4. very thin. Cover the slices of bread with the salmon. Cut out

Step 5. with a large round biscuit cutter. Cut strips of salmon about

Step 6. one quarter of an inch in width for decoration. The rest of the

Step 7. salmon chop very fine. Stir the butter to a cream. Leave part of

Step 8. the butter for decoration. Mix the rest of the salmon to the rest

Step 9. of the butter, mustard and pepper. Stuff the eggs. Put one half

Step 10. of the eggs with the stuffed side down on each sandwich. Dec¬

Step 11. orate them with a strip of the salmon. Glace with aspic.

Step 12. Decorate with the stirred butter through a small paper tube in

Step 13. checkers on top of the salmon, with a border of stirred butter and

Step 14. truffle all around. Arrange on a platter in form of a ring. Dec¬

Step 15. orate with the yolks that have been mixed with the butter and stirred to a smooth paste. Put through a fancy tube. Put a row

Step 16. between the eggs going on a bias toward the platter. On the

Step 17. end of each row put a round piece of truffle. Garnish with parsley.