Admin
Admin
Number of posts : 4171
Age : 66
Location : Texas
Registration date : 2008-10-24
 | | Subject: Deviled Egg Birds Fri Nov 07, 2008 3:21 pm | |
| Deviled Egg Birds Hard cook 8 eggs according to general directionsShell them and cut in halves lengthwise, Remove yolks very carefullyPut aside the 12 most attractive halves of whitesPut all yolks and rest of whites through a strainer, or food processorCombine them with 1/4 cup soft cheese2 tbsp mayonnaise1 tsp vinegar1/2 tsp salt1/8 tsp garlic salt1/4 tsp monosodium glutamate1 tsp prepared horse-radish mustard ( or plain salad mustard)1/8 tsp dry mustardBlend all ingredients wellAnd if very stiff add a little more vinegar or lemon juiceTaste and season further if necessaryHalf fill the 12 halves of whites with well seasoned sea food, Ham, or chicken paste, or 1/4 tsp anchovy pasteTo make the BirdsWith plain opening of coupling and bag, pipe egg mixture intoHalves of whites to simulate a birdCut narrow strips of crisp carrots, about 1/2 long and very narrow, And insert several on each side to simulate feathersAnd several on back end for tails(Use narrow end of eggs for tail end)Cut small flat wedges of carrot for beak, and use two very Tiny whole black peppercorns for eyesSmall pieces of currents or raisins rolling in fingers as round as Possible may be used instead of black pepper for eyesTo serve, place birds on ovals or rounds of bread that have been Spread with savory butter or cheese, and sprinkle edge of breads With paprika or Minced parsley (dry parsley may be used)Or birds may be arranged on a bed of leaf lettuce, shredded Lettuce, endive, or parsley as a center decoration for platters, Or as preferredThese birds may be made a day in advance if stored in a Covered container and refrigeratedIt is best, however, to cut carrot strips and garnish eggs not more Than several hours before serving, to prevent carrot strips from Wilting slightly. | |
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