| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Snacks, Cheese/eggs, Sweden |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
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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