• ½ oz. (15 g.) green butter for each hard boiled egg

Cream the egg yolks with the butter, season well and stuff the egg whites with the mixture, piling it well up. Serve on a bed of green mixed salad, lettuce, watercress, cucumber, celery or endive and sprinkle the whole with finely chopped parsley.

Very good and ornamental with cold salmon and green mayonnaise.