IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIinilll!ll!ill[ll!llll!illllllllllllllilll!lllllillll!ll[l!liIllllll THE KITCHEN CORNER. “SURPRISE EGGS.” AN APPETISING SAVOURY. Ingredients: Four eggs, 2 tablespoonsIful olive oil, 2 tablespoonsful mustard, a few sardines, parsley to taste, lemon juice, salt and pepper to taste. Hard-boil the eggs: let them cool, make a crack round each with a knife, and cut in halves. Scoop out the contents carefully so as not to break the shells; mince the whites and yolks together, mix with the olive oil, mustard, chopped parsley, sardines and add them also. • Pile this mixture into the half shells and stick an olive—a black one looks best—or pickled gherkin on each. Serve in pretty egg cups.
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https://paperspast.natlib.govt.nz/newspapers/TS19291026.2.166.3
Bibliographic details
Star (Christchurch), Issue 18900, 26 October 1929, Page 20 (Supplement)
Word Count
105Page 20 Advertisements Column 3 Star (Christchurch), Issue 18900, 26 October 1929, Page 20 (Supplement)
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