Plovers’ Eggs à la Charmante

Œufs de Pluviers à la Charmante

Preparation info

    • Difficulty


Appears in

Mrs A.B. Marshall's Cookery Book

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

  • About


Take some plovers’ eggs that have been boiled and shelled; line some egg moulds or dariol moulds with aspic jelly, garnish them with thin strips of cooked beetroot, hard boiled white of egg, and French gherkin; arrange the garnish crosswise, and when the mould is sufficiently covered set the garnish with more aspic and put a plover’s egg inside each, and fill up the mould with the jelly and let it set; turn out as usual and dish up on a border of aspic; garnish the centre of the dish with a cucumber and celery salad and serve.

If the egg moulds are used the piccolo border mould is best to dish them on, as it contains the hollows for setting the eggs in.

Cucumber and Celery Salad

Peel the cucumber, remove the seeds, and cut it in Julienne shreds about one inch long; prepare similarly an equal weight of well washed fresh crisp celery, strain and then mix with the cucumber with a tablespoonful of mayonnaise sauce, a tablespoonful of stiffly whipped cream, a little picked tarragon and chervil and a few drops of tarragon vinegar, and use as above.