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Egg Cutlet with Hollandaise a la Edna / Cotelette d’C Eufs a la Hollandaise a la Edna

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 Hard boil four eggs for twelve minutes, leave in cold water until cold then peel and chop very fine. Make cream sauce; put to the chopped eggs four tablespoons of the thick cream sauce, cayenne pepper

Instructions

Step 1. in my large book, “The Swedish, French, American Cook Book”]

Step 2. and fill. Arrange them in the form of a ring on a paper doily on a

Step 3. platter and decorate on top with a thin slice of hard-boiled egg on

Step 4. each with a row of oyster crabs all around and in the center of the

Step 5. platter fill with the rest of the oyster crabs. Garnish in between

Step 6. each cup with a clift of lemon dipped in chopped parsley and with

Step 7. a bunch of parsley at the side. Serve as a cold egg course or fish

Step 8. dish for luncheon. If for a hot dish prepare the same way with