Stuffed Eggs
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
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.
Belgium.
Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
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.
Method
- Hard-boil your eggs, allowing half an egg for each person.
- Take out the yolk.
- While they are boiling and afterwards cooling in water, make a small quantity of mayonnaise sauce.
- Peel the eggs, cut them through lengthways, and take out the yolks.
- Crumble these with a little chopped herbs, and add the mayonnaise.
- Fill the eggs with this mixture, and place them in a dish with chopped lettuce round it, to which you may add a little more of the sauce.
- [Mme.
- van Marcke de Lunessen.]
Plating
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