373—Various Hard-boiled Eggs

With hard-boiled eggs for base, a large number of hors-d’œuvres may be made. I shall limit myself to a few only, which, by means of a small change in their form, garnish, or ornamentation, may be varied at will:—

Egg Discs.—Cut the eggs laterally into roundels one-third inch in thickness, and discard the two end-pieces of each egg, in order that the shapes may be almost uniform, and that the yolks may appear about the same size throughout. In the centre of each roundel make a little rosette of butter, by means of a small, grooved pipe. Different butters, such as the Shrimp, Montpellier, Caviare, and other kinds, may be used with the view of varying the colours.

Halved, Stuffed Eggs.—Take some very small, hard-boiled eggs; cut them into two, lengthwise; remove the yolks, and trim the oval hollow of each of the remaining whites to the shape of an oblong, the edges of which may then be indented.

Garnish, either with a purée of tunny, salmon, milt, &c., or a hash or salpicon of lobster, shrimp, &c., thickened by means of a mayonnaise with jelly, or a fine macédoine of vegetables with mayonnaise, or a purée composed of the withdrawn yolks combined with a little butter, some cold Béchamel sauce, and herbs.

Quartered, Stuffed Eggs.—The simplest way of doing this is to proceed as above; to stuff the halved white with a buttered purée, or a purée mixed with jelly, to leave the stuffing to set, and then to cut the halves in two.

Salad of Eggs.—With alternate rows of sliced eggs and either tomatoes, potatoes, cucumbers, or beetroot, and a salad-seasoning composed of oil and vinegar or cream, a dozen different salads may be prepared, each of which constitutes an excellent hors-d’œuvre.