Hot Ribbon Egg Loaf
|Mushroom soup/Cream of chicken soup||1⁄4 Cup (4 tbs)|
|Onion juice||1 Teaspoon|
|Celery salt||To Taste|
|Brown bread slice||6|
|Soft butter||1 Tablespoon|
|Parmesan cheese||3 Tablespoon|
Separate 3 eggs.
Cover 5 whole eggs with cold water, and bring to a boil.
Drop egg yolks carefully into the boiling water, and cover.
Set aside for 30 minutes.
Cool eggs and yolks under cold running water.
Crack and peel eggs in shells, and grate on a medium shredder into a bowl.
Add mashed yolks.
Stir in just enough undiluted mushroom soup to moisten.
Flavor with onion juice, celery salt and pepper.
Spread bread with soft butter, and trim off top and bottom crusts.
Cover each slice with egg filling, and make 2 stacks of 3 slices each.
Set stacks together on a small shallow baking pan or cookie sheet.
Refrigerate until 30 minutes before serving time.
Beat egg whites with a pinch of salt until moist peaks form.
Spread meringue over top and sides of loaf, and sprinkle generously with Parmesan cheese.
Bake 20 minutes at 350Ã‚Â°F. or until nicely browned and heated through.
Lift to a heated platter, and cut in thick slices.
Pass hot tomato sauce or creamed mushrooms, and serve with buttered green vegetables.
Note: For a company dish, add chopped pimento and drained pickle relish to the egg filling.