Ingredients
- three hard-boiled eggs
Directions
1
Cut cold chicken, mutton or veal fine; sprinkle it with cayenne pepper and salt. Mash the yolks of three hard-boiled eggs, and put it with a little wine, walnut catsup, mustard, and a lump of butter in a stew-pan five minutes. Have a fourth hard-boiled egg, from which take the yolk and roll into little eggs like those of a terrapin. Scatter them through the dish when ready for the table. Garnish the dish with a few slices of lemon and some parsley.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
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