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Eggs Romanoff

From Allied cookery, British, French, Italian, Belgian, Russian (1916).

Source and licence

From Allied cookery, British, French, Italian, Belgian, Russian (1916), printed page 59, digitised by the Internet Archive: https://archive.org/details/alliedcookerybri00harr

Read the original public domain per archive.org metadata; unverified

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United States: that says where the book was made, not where the dish comes from.

  • 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

Method

  1. Cover hard-boiled eggs with a stiff mayonnaise.
  2. Put a little highly fiavotired aspic jelly in the bottom of individual moulds.
  3. When the jelly is firm add a spoonful of caviare and place the mayonnaised egg on the top.
  4. Pour in more jelly.
  5. When it is cold turn from the mould and serve on a garniture of lettuce.
  6. This is good for a cold supper.