The Rosedale Diet

Rosedale Diet Recipes ■^237

DEVILED EGGS

2 eggs

1 teaspoon homemade mayonnaise (see recipe on page 284)

(^1) ⁄ 4 teaspoon mustard
(^1) ⁄ 4 teaspoon salt
Pinch of paprika
Salt and pepper to taste

1. Bring the chicken broth to a boil and add the asparagus; turn down

to simmer.

2. Add the paprika and cinnamon and simmer for 15 minutes, purée in

food processor, and add salt and pepper.

3. Place the eggs in a saucepan, cover with cold water, bring to a boil,

turn down to simmer, and simmer for 15 minutes.

4. Drain, cool the eggs in cold water, and remove the shells.


5. Slice the eggs in half lengthwise, gently remove the yolks, and place

in a small bowl with the mayonnaise, mustard, and salt. Blend with a

fork. Using a small spoon, fill the egg whites with the yolk mixture.

■ ■ ■ (^) CHICKEN TARRAGON
Cooking the chicken and herbs for a long time imparts a rich flavor.
SERVES 2
1 onion, chopped
2 tablespoons ghee (clarified butter)
3 shiitake mushrooms, stems removed, sliced
3 boneless, skinless chicken breasts (one is for Mesclun and Chicken Salad
tomorrow, page 239)
5 cups chicken broth
(^1) ⁄ 4 cup chopped fresh tarragon
1 tablespoon chopped fresh thyme
2 bunches spinach, well washed
(^1) ⁄ 4 cup chopped cashews