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
Recent Catholic Commentary
The Russell Ford problem May 24
Top Catholic News
Most Important Stories of the Last 30 Days