| Chop up fine one pickled
pepper, one teaspoon of capers, one-half small pickled onion and one
pickle,
and some parsley.
Dissolve in
boiling water
one tablespoon of butter, add the juice of one-half of lemon, a pinch
of
flour to give a little body, and the chopped pickles.
If too sour
add some sugar.
Hard boil four
eggs, cut
them in four, and pour over them the sauce.
Did You Know?
Chicken eggs are widely used in many types of dishes, both sweet and
savory, including many baked goods.
Eggs can be scrambled, fried, hard-boiled, soft-boiled, pickled, and
refrigerated. They can also be eaten raw, though this is not
recommended for people who may be especially susceptible to salmonella,
such as the elderly, the infirm, or pregnant women. In addition, the
protein in raw eggs is only 51% bio-available, whereas that of a cooked
egg is nearer 91% bio-available, meaning the protein of cooked eggs is
nearly twice as absorbable as the protein from raw eggs.
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