| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Cheese/eggs, Snacks, Sweden |
4 |
Servings |
INGREDIENTS
| 1 |
|
Anchovy fillets, flat 2oz |
|
|
drained chopped fine |
| 1/2 |
c |
Onions, chopped fine |
| 1/3 |
c |
Capers, drained washed |
|
|
dried chopped |
| 1/2 |
c |
Beets, pickled chopped fine |
| 1/2 |
c |
Parsley, chopped fine |
| 4 |
|
Egg yolks |
INSTRUCTIONS
Place 1 egg cup, cookie cutter or juice class in the center of each of
4 salad plates. Make a border around the glass with a thin ring of
chopped anchovies, then a ring of chopped onions, one of capers, one
of chopped pickled beets and one of chopped fresh parsely. The plates
may now be refrigerated for later use or you may proceed as follows:
Remove the glass from each plate and replace it with a raw egg yolk.
Each person then mixes his own ingredients at the table. Served on
individual plates and called Bird's Nest (Fagelbo) or an Eye of the
Sun (Sologa) because the ingredients are arranged around a raw egg
yolk. Served as a first course, part of a smorgasbord, or as a late
supper snack with beer. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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