Egg Salad I Recipe

Cut one hard-boiled egg in halves crosswise, in such a way that tops

of halves may be left in points. Remove yolk, mash, moisten with

cream, French or mayonnaise dressing, shape in balls, refill whites,

and serve on lettuce leaves. Garnish with thin slices of radish, and a

radish so cut as to represent a tulip.

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