FOR SUNDAY’S SUPPER
CHAUD FROID OF EGGS. Boil as many eggs hard as required; peel carefully and cut in halves lengthwise. Remove yolk and cream it well with butter, allowing 1 tablespoon to 6 eggs. Add pepper, salt, and a little made mustard to taste and 1 tablespoon finely-chopped ham. and. if procurable 1 teaspoon chopped chives. Fill halves and join together. Place eggs on a wire cake-cooler and mask them over with a well-flavoured white sauce to which is added enough dissolved gelatine to set the sauce. Give the eggs three coats allowing each coat to set before adding the next. Garnish each egg with a little green and red pepper, then give them a coat of clear aspic. Allow to set. and dish up each egg in a crisp lettuce leaf, garnish with crisp celery and a well-flavoured dressing.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19410221.2.83.1
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Wairarapa Times-Age, 21 February 1941, Page 8
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141FOR SUNDAY’S SUPPER Wairarapa Times-Age, 21 February 1941, Page 8
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