Eggs and Mayonnaise (Oeufs Mayonnaise)

Perdices en Guisados

Hard boiled Eggs

Preparation

  • Put eggs into a pan of cold water

  • Bring to a boil

  • Boil for 20 minutes

  • Put them into cold water

  • Carefully shell them

Ingredients

  • 1–2 eggs per person

  • sauce pan of water




Mayonnaise (Sauce MAyonnaise)

Preparation

  • Mix the yolks of the eggs with a little pepper and salt.

  • Work them with a wooden spoon , gadually adding the salad oil drop y drop and stirring vigorously in the same direction the whole time

  • When thick and like a cream, stir in the vinagar gradually.

  • When half the oil is mixed in, a larger quatity can be added at once '

  • If preferred, a whisk may be used, and mayonnaise mixers are now obtainable which accompish the mixing quickly by turning a handle

Ingredients

  • 2 egg yolks

  • 1 dessertspoonful of tarragon vinegar

  • 2 gills of salad oil (The Oxford English Dictionary defines a gill as "a measure of liquids containing one fourth of a standard pint.")

  • 1 tsp of chilli vinegar (hots sauce?)

  • 2 Tbsps of vinegar

  • Salt and pepper to taste.

Note: the sauce may be made with lemon juice instead of vinegar, and 1.2 teaspoonful of made mustard and a pinch of cayenne may be added to it. Should the sauce curdle, put another yolk of egg i a fresh basin and stil the sauce very slowly into it

Eggs Mayonnaise (Oeufs Mayonnaise)

Preparation

  • Cut hardboiled eggs in half

  • Place 3 halves on each plate

  • Coat with Sauce Mayonnaise, enough to generously coat and puddle around the eggs'

  • Garnish with celery leaves

  • Serve with bread

Ingredients

  • 1 1/2 hardboiled eggs

  • Sauce Mayonnaise

  • Celery leaves for garnish

RecipesDavid Anchelfront pageComment