Assorted Fillings for Eggs Mignon
“Eggs Mignon,” one of the most perplexing and rewarding and tricky hors d’oeuvre in the history of food, lend themselves, once mastered, to a variety of “fillings”. Illustrated on the reverse of this card and described below are assorted fillings for Eggs Mignon, egg white shells (as pictured), and a variety of other good things to eat.
Stuff eggs with canned pâté de foie gras, or with any of the creamy pâtés included in this set (See Index), such as the Curried Tuna Pâté on card 207.
Purée breast of chicken (cooked) and moisten with mayonnaise; flavor with minced fresh tarragon or dried tarragon leaves.
Purée of Peas
Use early or baby peas; cooke and purée with small amount of dairy sour cream to moisten.
Stuff eggs with any of the assorted flavored butters included in this set such as Anchovy Butter (card 280) or Salmon Butter (card 128).
Curried Vegetable Filling
Flavor puréed vegetables with curry powder to taste; canned “baby food” vegetables are appropriate for this purpose.
Purée mixture of black olives, tuna, garlic, and anchovies (see recipe for Provençal Caviar card 40.)
See cards 111 and 158 for recipes for Eggplant Caviar suitable for stuffing tin Eggs Mignon.
Canned Sandwich Spread
Use deviled ham, beef, corned beef, chicken, etc.
Caviar and Sour Cream
Gently fold red or black caviar into dairy sour cream and stuff into eggs.
Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.
I will, at some point, add the recipes for the referenced cards. First I have to get past the suggestion that I cook with baby food.