|The Delmonico Cook Book|
|by Alessandro Filippini|
The Delmonico Cook Book is the work of Alessandro Fillipini, who was, for 25 years, chef at the iconic New York restaurant, Delmonico's.
Results 1 - 10 of 140 for no egg mayo
Combine all the salad ingredients in a mixing bowl. Then make the dressing pour over the salad mixture and stir. *Best if you let set 1 hour after ...
Drain and flake tuna and set aside In a large mixing bowl, combine all ingredients It is best to leave the cucumber and tomato out of the mixture ...
Cut eggs in half lengthwise, ... yolk mixture into egg halves. Chill until ready to serve (should chill 2 hours to overnight to let the flavors blend.)
Broil and cut chicken into cubes. Prepare noodles according to package instructions. While noodles are cooking, heat soup, with 1 half can of milk on ...
Boil 10 eggs till hard. Peel ... yolks back into center of egg whites. Sprinkle lightly with paprika and minced fresh parsley, if desired, for extra color.
Place whole unpeeled ... (even number). Mix mayo, dill, tarragon ... onion and second round piece. Roll sandwiches in extra herbs (on edge of sandwich).
Cook potatoes about ... serving stir in mayo with light cream ... potatoes and toss. Add diced eggs and celery. Toss again. ... bowl lined with lettuce.
Combine chopped celery and onion. Cut up egg finely and stir ... teaspoon beau monde to ingredients and stir. Add mayo. Chill and serve with crackers and chips.
Mix well. Refrigerate 2 hours before serving.
Put in bowl or pan in order listed. Refrigerate several hours or overnight.
top of page