Transcribe
Translate
M. J. Delaney cookbook, 1933
Page 12
More information
digital collection
archival collection guide
transcription tips
and dissolve over hot water. Mix with mayonnaise and combine with ham mixture. Whip cream until stiff and fold into other ingredients. Turn into mold and place in refrigerator to chill thoroughly. When firm, unmold on serving platter and surround with sliced tomatoes and stuffed hard-cooked eggs topped with a slice of radish or stuffed olive. (To prepare stuffed eggs, cook them hard, cut in halves lengthwise & remove yolks. Mash and mix with enough mayonnaise to moisten; season with salt, pepper, paprika and a little anchovy
Saving...
prev
next
and dissolve over hot water. Mix with mayonnaise and combine with ham mixture. Whip cream until stiff and fold into other ingredients. Turn into mold and place in refrigerator to chill thoroughly. When firm, unmold on serving platter and surround with sliced tomatoes and stuffed hard-cooked eggs topped with a slice of radish or stuffed olive. (To prepare stuffed eggs, cook them hard, cut in halves lengthwise & remove yolks. Mash and mix with enough mayonnaise to moisten; season with salt, pepper, paprika and a little anchovy
Szathmary Culinary Manuscripts and Cookbooks
sidebar
