Unicorn (Unicorn@Indenial.com)
Mon, 29 Mar 1999 07:04:59 -0500
Thanks to reader Carl Frith for the following tall tale.
While traveling through Wyoming one year I came upon a restaurant
specializing in 'Wild Game Cuisine'. The special that day was moose
and rabbit stew. I ordered and it was delicious. I asked the chef
his secret of preparing it and he said "very easy. I make it up
50-50. One moose and one rabbit."
This week's Easter Dinner menu is not only finger-lickin' good, but
most of it can be prepared in advance, giving the busy cook in your
house more time for church services, Easter egg hunting, or just
having fun with the family.
This dish may be made a day or two in advance and kept refrigerated.
Feel free to "fancy it up" with your own additions. Instead of caviar
you might try adding a little smoked salmon, mango chutney, chopped
chicken liver, ham, smoked sausage, fresh herbs, or whatever strikes
your fancy.
Deviled Eggs with Caviar
12 eggs, hard cooked and peeled
1/4 cup (or more) (60 ml) mayonnaise
2 Tbs (30 ml) Dijon style mustard
1 Tbs (15 ml) fresh lemon juice
Salt and white pepper to taste
Caviar for garnish*
* I use the inexpensive lumpfish caviar available in most
supermarkets.
Slice the eggs in half lengthwise and carefully scoop out the yolks,
being careful not to damage the whites. In a small bowl combine the
yolks with the mayonnaise, mustard, lemon juice, salt, and pepper,
mashing with a fork to thoroughly combine the ingredients. The
mixture should be thick and creamy; adjust the consistency if needed
by adding more mayonnaise. Using a piping bag or a spoon, fill the
egg whites with the yolk mixture. Add a little caviar to the top of
the yolk mixture immediately prior to serving. Makes 24.
This archive was generated by hypermail 2.0b3 on Mon Mar 29 1999 - 09:00:02 EST