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Historical Recipes from the European Aristocrats of the Past.

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Saturday, May 20, 2006

Appetizer "Mushrooms from eggs"

Ingredients:

4 hard-boiled eggs
1 can sprats (or other fish preserves)
2 tbsp mayo
Greens on your taste
0.5 cup strong boiling tea

Method:

Peel eggs; cut the top third of the whites.
Boil these “cups” in a strong tea until they turn brown color, light or dark, as you like.
Grate yolks, and cut sprats into small cuts.
Cut greens.
Mix yolks, mayo, greens, and sprats, and blend.
Fill the whites with this mix.
Sprinkle serving dish with greens.
Place filled eggs over the greens (cutoff up or down), and cover them with brown “cups”.

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