526—Cold Eggs à l’Andalouse

Cover some cold, well-dried, poached eggs with a tomato purée combined with a full third of its volume of Soubise purée and one-half pint of melted aspic jelly per pint of sauce. Cut some pimentos, No. 168, Cooked Marinade for Venison in oil, into very thin strips, and lay these, after the manner of a lattice, upon each egg.

Now garnish as many oiled, oval tartlet-moulds as there are eggs with tomato purée, thickened with jelly, and let the garnish set on ice. Turn out the moulds, and put an egg upon each of the tomato tartlets; arrange the latter in a circle on a dish surrounded with a chain composed of linked rings of onion, and garnish the centre with chopped, white jelly.