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Cold Entrée for Suppers

A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).

A historical recipe

The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

  • ½ pint of mayonnaise sauce
  • 1 pint of aspic jelly
  • a bunch of endive
  • 4 hard-boiled eggs

Method

  1. Ingredients--2 fowls.
  2. ½ pint of mayonnaise sauce.
  3. A cucumber.
  4. 4 hard-boiled eggs.
  5. 1 pint of aspic jelly.
  6. A beetroot.
  7. Method.--Boil the fowls and cut them into neat joints.
  8. Put them in a dish in a circle, the one leaning on the other.
  9. Place in the middle a bunch of endive, and coat the pieces of chicken with mayonnaise sauce.
  10. Cut the hard-boiled eggs in quarters, and lay them round the chicken with slices of cucumber and beetroot, and garnish with a border of chopped aspic.