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Results 61 - 70 of 84 for egg-lemon sauce
61. EGGS SARDOU
Prepare as you would eggs benedict, with a few minor ... rinsed, sprinkled with lemon juice and steamed lightly in ... until thickened. Serves 4.
62. DEVILED EGG MOLD
Sprinkle gelatin on water to ... heat. Add salt, lemon juice, Worcestershire, and cayenne pepper; ... turn into 3 cups mold and chill until firm.
63. DEVILED EGGS
Halve hard cooked eggs lengthwise. Remove yolks and mash with seasonings. Refill whites.
64. SCRAMBLED EGGS
Beat ingredients together. Melt butter in skillet; add mixture and scramble eggs. Add cooked real thin spaghetti as eggs cook. Serves 6 to 8.
65. SMOKED EGG DIP
Combine ingredients. Blend until smooth in blender or mixer. Refrigerate at least 4 hours. Before serving, whip to soften. Serve with fresh ...
66. DEVILED EGGS
Cut eggs in half; remove yolks and ... smooth. If desired add more seasoning and salad dressing. Refill whites with fork, spoon or pastry tube.
67. DEVILED EGG MOLD
Sprinkle gelatin on water to ... heat; add salt, lemon juice, Worcestershire sauce and cayenne pepper. Cool. Stir ... dressing. Yields 6 servings.
68. EGG SAUCE
Blend ingredients on low heat and cook, stirring until smooth and thickened. Before serving, stir in lemon and egg.
69. HOT DEVILED EGGS
Hard boil 1 dozen eggs, cool and cut in ... Cover with white sauce (recipe below). Top with potato ... is smooth and bubbles. Season with salt.
Place salmon slices in pot ... juice and strain lemons, beat eggs well and pour into lemon ... to accommodate Egg Sauce covering. RESERVE FISH STOCK. To ... garnished with drained capers.
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