TO-DAY’S RECIPE.
JELLIED EGG SALAD. Four hard-boiled eggs, 11 cups boiling water, 1 teaspoon onion juice, lettuce, mayonnaise, parsley, 1 tablespoon granulated gelatine, & teaspoon pepper, I teaspoon salt. Soften gelatine in I cup cold water. Let stand fifteen minutes. Pour over boiling water. Let stand till cool. Add onion juice, salt, and pepper. Put one teaspoon of . the gelatine in each mould, and add a slice of egg. Cover with gelatine and when beginning to set, add another layer until all is used. The gelatine will set very quickly and by the time the last mould is finished the first will be ready for the next layer. Let stand on ice till very firm and thoroughly chilled. Unmould, and roll each in minced parsley. Put in a bed of lettuce, and fill one heart of the lettuce with mayonnaise.
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Bibliographic details
Star (Christchurch), Issue 18959, 4 January 1930, Page 14
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139TO-DAY’S RECIPE. Star (Christchurch), Issue 18959, 4 January 1930, Page 14
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