Eggs a la greta
Class-hors d'oeuvres ID-42
Sub- Culture-Swedish Servings-8.00
6 eggs, hardboiled, up to 8
1 pkg green peas, dried
3 Tbs butter
1/2 tsps salt
1 dash cayenne pepper
2 Tbs bread crumbs
2 Tbs cheese, freshly grated
Peel eggs. Halve lengthwise. Remove yolks and mash them by rubbing them
through a sieve. Pressure cook peas accoding to chart. (Or boil in salted
water until tender.) Mash them by pushing through sieve. Mix this pulp with
egg yolks, butter, and seasonings. Taste for further flavor.
Place egg
whites in greased shallow baking dish. Fill each one with a generous mound
of this vegetable mixture. Sprinkle with bread crumbs and cheese.
Set oven
to 400F half an hour before dinner and let the eggs heat through--20 to 30
minutes depending on how cold they are at the time. Garnish with sprigs of
parsley and wee rosebuds made of radishes or tiny pickled beets.
Comments:
From "The Smorgasbord Cookbook", by Anna Olson Coombs, p. 64, Paperback
Library, New York, 1958
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Last update and copyright © 18 December 1997 by Wayne Brink
wbrink@qcc.mass.edu