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Yield: 1 servings
[edit] Ingredients
|
(Mimoseneier) |
10 |
|
8 |
ounces mayonnaise |
1 |
tin pate de foie gras or calf's liver pate |
1 |
bn parsley |
⅜ |
pint soured cream |
[edit] Preparation
Step 1 |
Cut hardboiled eggs in half lengthwise. Remove yolks. Fill center of the egg whites with pate de foie gras or calf's liver pate. Loosely arrange them on a round serving platter. Mix mayonnaise and soured cream. Pour over the filled egg whites. Press the egg yolks through sieve and sprinkle over the mayonnaise mixture. Garnish with parsley. |
