French Eggs and Salad
i Grease a piedish and break in the number of eggs required, allowing one for each person. Cover with a layer of crisp breadcrumbs, then one small cup of grated cheese. Season well and bake in moderate oven until firmly set. Allow to cool and cut in squares. Serve on lettuce and tomatoes sliced and sprinkled with finely-chopped onion which has been soaked in lemon juice for three , hours. Cold meat and jellied shapes depend mainly on adequate seasoning. They should be served with chutney and spiced sauces in preference' to pickle, accompanied by a generous serving of salad.
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Bibliographic details
Greymouth Evening Star, 11 February 1947, Page 10
Word Count
103French Eggs and Salad Greymouth Evening Star, 11 February 1947, Page 10
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