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Catholic Recipe: Eggs Prince Congal

INGREDIENTS

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

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Food Categories (3)

Feasts (0)

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