For luncheon or for an invalid Poach yolk of egg and rub through coarse strainer; beat white stiff with a trifle of salt and place in mound on a gilt edged plate or small platter; dot with riced yolk, sprinkle with salt, press slightly salted, green tinted, whipped cream through pastry tube in small roses on to the top. Serve immediately with wafers or long strips of zwieback.

This dish gives both the yolk and white in their most digestible form. A little thick tomato pulp may be added to the white. The cream may be dropped on with a teaspoon.