Reference > Farmer's Cookbook > SALADS AND SALAD DRESSINGS > Egg Salad II
  Egg Salad I Lenten Salad  
CONTENTS · BIBLIOGRAPHIC RECORD

Egg Salad II

Cut four “hard-boiled” eggs in halves crosswise in such a way that tops of halves may be cut in small points. Remove yolks, mash, and add an equal amount of finely chopped cooked chicken. Moisten with Oil Dressing I, shape in balls size of original yolks, and refill whites. Arrange on lettuce leaves, garnish with radishes cut in fancy shapes, and serve with Oil Dressing I.


CONTENTS · BIBLIOGRAPHIC RECORD
  Egg Salad I Lenten Salad  
 
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