Plovers’ Eggs à la Charmante from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some plovers’ eggs that have been boiled and shelled; line some egg moulds or dariol moulds with aspic jelly, garnish them with thin strips of cooked beetroot, hard boiled white of egg, and...
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Cooking tools:
- Dariole mould
- Egg mould
- Chef's knife
- Cutting board
- Saucepan
- Slotted spoon
- Mixing bowl
- Spoon
- Refrigerator
Ingredients
- mayonnaise sauce
- celery
- shreds
- cucumber
- celery salad
- jelly
- aspic
- french gherkin
- white of egg
- cooked beetroot
- aspic jelly
- egg
- eggs
- chervil
- tarragon vinegar
- whipped cream
- tarragon
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