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    Eggs a la Russe


    Source of Recipe


    "The Appetizer Cookbook", by Frederick E. Kahn, M.D.

    * Exported from MasterCook *

    Eggs a la Russe

    Recipe By : Frederick E. Kahn, M.D.
    Serving Size : 6 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 eggs -- hard cooked
    1 cup mayonnaise
    3 tablespoons chili sauce
    1 teaspoon green olives -- chopped
    1 teapoon chives -- chopped
    1 teaspoon parsley -- chopped
    1 teaspoon onion -- chopped
    dash Tabasco sauce
    1 tablespoon lemon juice
    watercress sprigs

    Halve eggs and arrange, cut-side down, on large platter. Combine the remaining ingredients. Spoon this mixture over the eggs, covering them completely. Garnish with sprigs of fresh watercress.


    Source:
    "The Appetizer Cookbook"

    S(Formatted for Master-Cook by):
    "Judi Mae Phelps (judimae@earthlink.net)"

    Yield:
    "1 dozen"

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