8 eggs
2 sticks celery
4 shallots
3 tablespoons chopped parsley
6 slices of bread
60g butter
3 tablespoons grated parmesan cheese
Lettuce leaves
Method: Boil eggs. Arrange lettuce on platter and on one side place boiled eggs cut into halves. Mix together celery, shallots and parsley and spoon into a row alongside eggs. Place in refrigerator. Remove crusts from bread and cut each slice into 3 rounds using 4cm cutter. Put rounds on an oven tray; brush with melted butter and sprinkle with parmesan cheese. Bake in moderate oven 10 mins or until golden. When cool place next to celery mixture. Offer curry mayonnaise separately.
Curry Mayonnaise: heat 60g butter in pan and sauté 1 finely chopped onion. Add 1 tbspn. curry powder. Cook 1 min and allow to cool. Combine this with 1/2 cup mayonnaise and 1 tbspn. lemon juice. Beat in 1/2 cup cream till soft peaks form.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.56.
2 sticks celery
4 shallots
3 tablespoons chopped parsley
6 slices of bread
60g butter
3 tablespoons grated parmesan cheese
Lettuce leaves
Method: Boil eggs. Arrange lettuce on platter and on one side place boiled eggs cut into halves. Mix together celery, shallots and parsley and spoon into a row alongside eggs. Place in refrigerator. Remove crusts from bread and cut each slice into 3 rounds using 4cm cutter. Put rounds on an oven tray; brush with melted butter and sprinkle with parmesan cheese. Bake in moderate oven 10 mins or until golden. When cool place next to celery mixture. Offer curry mayonnaise separately.
Curry Mayonnaise: heat 60g butter in pan and sauté 1 finely chopped onion. Add 1 tbspn. curry powder. Cook 1 min and allow to cool. Combine this with 1/2 cup mayonnaise and 1 tbspn. lemon juice. Beat in 1/2 cup cream till soft peaks form.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.56.
