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Catholic Recipe: Eggs Prince Congal


  • 6 hard-cooked eggs
  • 1/2 cup light cream
  • 1 shallot, minced
  • juice 1/2 lemon
  • 1 teaspoon each chervil, tarragon, chopped celery
  • 6 cream-puff shells
  • parsley sprigs
  • watercress
  • Details

  • Serves: 6
  • Prep Time: 20 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Ireland

Also Called: Uibheacha Phrionnsa Chongail


Shell eggs; cut in half lengthwise. Remove yolks; mash with other ingredients to make a paste. Reserve egg whites on tray. Fill white with yolk mixture. Place decorated eggs in puff shells. Garnish with parsley. Serve on watercress. Yield, 6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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