Peony Eggs: Boil five eggs hard. Place in cold water. Remove shells
carefully, so as not to blemish whites. Carefully cut off top with
thread, one end between teeth, the other between fingers, drawing
thread through egg. Remove the yolks. Boil a small pink snapper (fish)
in hot water for ten minutes, or steam for thirty. Remove all bones
and fins, and chop together until fine. Mix with finely mashed miso,
pepper, and salt. Chop yolks daintily and fluffily, and mix with fish
meat. Fill the whites with this mixture. Now place the filled whites
in center of a lettuce head and arrange fine strips of udo shoots
round it. To fix lettuce head properly, all the leaves should be
carefully adjusted and separated, washed, and then put back into shape
again. It looks now like a bouquet, and is held together with
toothpicks.


Chinese-Japanese Cook Book by Sara Bosse
http://dovercentrebooks.com/books/co...apanese/19.htm