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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 189
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Eggs a la St. Clair Take the shells off some hard boiled eggs - Cut length ways remove the yolks and pound in a mortar; with a piece of fresh butter, a pinch of Salt and pepper & pass the above through a wide Sieve into a basin & mix in a teaspoonful of tarragon vinager. Refill the eggs and serve on a napkin garnish with bread & butter & parsley. Mrs. Clark 4,4 98
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Eggs a la St. Clair Take the shells off some hard boiled eggs - Cut length ways remove the yolks and pound in a mortar; with a piece of fresh butter, a pinch of Salt and pepper & pass the above through a wide Sieve into a basin & mix in a teaspoonful of tarragon vinager. Refill the eggs and serve on a napkin garnish with bread & butter & parsley. Mrs. Clark 4,4 98
Szathmary Culinary Manuscripts and Cookbooks
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