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Historical Recipes from the European Aristocrats of the Past.

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Saturday, March 22, 2008

Austrian Salad-Cocktail

Ingredients for 4:

6 hardboiled eggs
1 large sweet onion
0.5 lb cooked de-boned fish (baked, boiled or canned)
0.25 lb grated hard cheese
Butter (or margarine) and Mayonnaise on taste

Method:

Take a large flat dish, and grate egg whites on it, then add a grated cheese layer over the whites, then a small fish peace layer over the cheese layer. Sprinkle every layer with Mayo on taste.
Cut an onion very thinly, or grate it, and place the onion layer over the fish.
Grate cold butter or margarine over the onions, then grate egg yolks over the butter, sprinkle with Mayo, and let sit at room temperature for about 1 hour. Decorate and serve.

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