|
Ingredients
|
Quantity
|
|
Hard-boiled eggs
|
6
|
|
Potatoes
|
¾ kg
|
|
Cucumber (large)
|
1
|
|
Tomatoes
|
½ kg
|
|
Chopped parsley
|
1 tbsp
|
|
Mayonnaise
|
½ cup
|
|
Onions (minced)
|
1 tsp
|
|
Salt, pepper
|
to taste
|
|
Pink colouring
|
125gms
|
Peel potatoes thinly cook in the usual way until just
tender. Drain and dice. When quite cold mix with mayonnaise, parsley, onions,
salt and pepper to taste. Spread over base of a large platter rising slightly
towards centre. Smooth surface with a knife-blade. Cut strip of skin from
cucumber and fashion hands of clock. Score rest of unpeeled cucumber, cut into thin
slices and arrange around edge of platter. Shell eggs, cut into halves
lengthwise and arrange around platter in same position as numbers on a clock.
Place tomato wedges between egg halves, giving scalloped edge to platter.
Soften cream cheese with a little milk, beat with wooden spoon until soft and
smooth. Colour pink. Pipe cream cheese onto eggs in the form of fingers.
Arrange cucumber hands in position. Chill before serving. Extra salad
ingredients such as lettuce, cress, radish, pineapple wedges etc. may be served
in a separate bowl.
Mayonnaise
|
Ingredients
|
Quantity
|
|
Egg yolk
|
1
|
|
Mustard
|
1 tsp
|
|
Sugar
|
1 pinch
|
|
Salt
|
to taste
|
|
White pepper
|
a pinch
|
|
Vinegar
|
1 tbsp
|
|
Salad oil
|
130ml
|
|
Lime
|
½
|
Put yolk of egg into a bowl with sugar, salt, mustard and
pepper. Cream well. Add salad oil drop by drop. Keep beating vigorously with a
wooden spoon all the time. As sauce gets thicker moisten slightly with vinegar.
Keep adding salad oil and beating. Taste for seasoning and add lime juice. Mix
well.
