A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 2515
Garnishing of Hard-Boiled Eggs, Vase Shape
Garniture d'Œufs Durs en Forme de Vase
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Cut off a third of the length of the egg; use the most rounded end for the upper part and the pointed end for the base; stick these two parts together with white chaudfroid (No. 596); take out the yolk and replace it by chopped jelly (Fig. 494).