Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 141

Chop the whites of six hard-boiled eggs fine, then run through a vegetable press. Have ready a cup of drawn butter, seasoned with pepper, salt and onion juice. Mix the whites with this, and keep hot over boiling water. Have ready eight rounds of toast, buttered and slightly moistened with gravy—chicken, veal or turkey. Arrange on a hot platter and cover each round with the white mixture, flattening it on top.

Run the yolks through the press, reducing them to a yellow powder, season with salt and pepper, and put a spoonful in the center of each white round.