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"
- - - - - - - - - - - - - - - - - - -
|
|