2231—Pommes de Terre Marquise

Mix some very reduced and very red tomato purée with the preparation for “Pommes Duchesse,” in the proportion of three tablespoonfuls of the former per lb. of the latter.

Set this preparation on buttered trays (by means of a piping-bag fitted with a large, grooved pipe) in shapes resembling half-eggs.

Gild them slightly with beaten eggs, and set them in a somewhat hot oven seven or eight minutes before serving.