Eggs and Milk
Ingredients
Directions
Mix lemon juice with minced herbs and eschalots.
Fill the egg whites with the mixture.
Serve in a bowl filled two-thirds with salad, dressed as usual.
Alternatively, use as a decoration for lobster or German salad.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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