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Eggs Ala Russe
from the kitchen of Sharmagne Leland-St.John

4 large hard boiled eggs
½ cup  Russian dressing
6 slices cooked and crumbled bacon
4 teaspoons grated Parmesan cheese
4 leaves of butter lettuce

Slice each egg lengthwise in an egg slicer and
fan out on a leaf of lettuce. Spoon the dressing
down the center of the eggs.  Sprinkle with ½
teaspoon of grated Parmesan cheese. Scatter
crumbled bacon on top.  Serve chilled.

Russian Tea Room Dressing

1 ½ cup mayonnaise
½ cup sour cream
2/3 cup chili sauce
1 tablespoon fresh lemon juice
2 tablespoon minced dill pickle
1 tablespoon minced green pepper
2 tablespoon minced scallions
4 teaspoons finely grated fresh horseradish or drained bottled horseradish
2 teaspoons Worcestershire sauce
½ teaspoons Tabasco
2 teaspoons sugar
½  teaspoons salt
1/8 teaspoons freshly ground pepper
½ teaspoons paprika
1 tablespoon minced parsley

Combine all ingredients in a food processor or blender.
Blend until thoroughly mixed, but do not over blend.

Refrigerate in a covered jar until serving. Stir before using.


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