Catholic Recipe: Eggs Prince Congal
Also Called: Uibheacha Phrionnsa Chongail
DIRECTIONS
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
