From Ngaire’s journal, 9th January, 1965
‘We went to Hawarden, arriving at the little Methodist Church at 2.30pm. It was a lovely wedding. The bride looked beautiful in an embroidered white satin dress and the bridesmaids wore pale pink, rose-pink and mahogany pink.
The weather was perfect. Fruit punch and savouries were served on the lawn in front of Mr Wright’s home and at 5pm the guests adjourned to the marquee in an adjoining field. It was a delicious wedding breakfast: ham, salmon and potato salad, curry and rice, stuffed eggs, cucumber, lettuce and tomatoes. The sweets were fruit salad, piles of strawberries and cream.
There were 40 telegrams, including a cable from Warwick and several from Melbourne. Speeches were made and items were given – two humorous recitations, a violin solo, two vocals solos (one by an uncle, aged 83, which was excellent) and a vocal duet by the mother and an uncle of the bride. Hubert (the bridegroom) made an excellent speech of thanks. The telegrams were read by the best man and two groomsmen alternately, which was a very good idea.
Herbert and Ruth left on their honeymoon at about 8.30 pm. The bride wore a beautiful outfit of peacock-blue, with black accessories.’
What better way to start the new year than with an elegant wedding and piles of food — Ngaire’s two favourite things. As it happens, stuffed eggs are high on my list of favourite things. Happily, they’re practically carb free and are packed with protein so no New Year’s resolutions need be broken. Just don’t think about the fat.
A good stuffed egg must include just the right quantity of excellent mayonnaise (for flavour and for texture) and, in my opinion, must be presented simply and without any attempts at modernisation.
6 hard-boiled eggs, peeled; 2 tbsp very good whole egg mayonnaise;1 tbsp sour cream; few chives and a little dill, finely chopped; good pinch dry mustard, salt and pepper
Cut the eggs in half lengthwise and scoop the yolks into bowl. Set whites aside.
Mash the yolks with a fork, gradually adding the mayonnaise and sour cream. The mixture should be creamy but not too moist — it should hold its shape. Add the seasonings then gently stir through the chopped dill and about half of the chives.
Fill the whites with the yolk stuffing. You can use an icing bag to do this or just spoon it in. Sprinkle with remaining chives and garnish with some flat leaf parsley.
Tip: If the eggs are a week or so old the shell will come away easily, leaving the white smooth.
By the way, Ruth and Herb now live in Auckland and, amongst other things, conduct tours of the WWI battlefields in France. Ruth is as elegant as ever.