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Egg Salad a la Victoria / Salade d’C Eufs a la Victoria

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None Make Victoria baskets [see page 276 in my large book, “Swedish, French, American Cook Book”]; hard boil eggs, allowing one for each; slice eggs evenly, one slice for each basket, as decoration, the re

Instructions

Step 1. of them in halves lengthwise, remove the seeds and put them in

Step 2. water with ice for about thirty minutes to become crisp. In the

Step 3. meantime make the salad; remove the seeds from the other peppers

Step 4. and chop it fine, cut the whites of the four hard-boiled eggs in

Step 5. small dices, mix it with the green pepper. To one cup of it add

Step 6. two spoons of the Vevan Egg Cream Dressing. Fill the peppers

Step 7. and spread some more dressing on the top; press some of the yolks

Step 8. of eggs through a fine strainer; stir it until smooth; mix some of the

Step 9. dressing with the yolks. Put it in a paper bag that holds a ribbon

Step 10. tube and decorate each pepper with a ribbon of the yolks length¬

Step 11. wise; put them on the slices of tomatoes on a crisp bed of lettuce in

Step 12. the form of a ring on a platter. In the center garnish with the heart of the lettuce.