COLD EGGS A L’ANDALOUSE

Ingredients

• some cold, well-dried, poached eggs
• a full third of its volume of Soubise purée
• one-half pint of melted aspic jelly
• some pimentos, marinaded in oil
• tomato purée, thickened with jelly
• a chain composed of linked rings of onion
• some chopped, white jelly

Method

1. 1

   Cover the poached eggs with a tomato purée mixed with Soubise purée and melted aspic jelly.

2. 2

   Garnish with thin strips of pimentos.

3. 3

   Set the tomato purée in oiled tartlet-moulds, turn them out, and place an egg on each.

4. 4

   Arrange in a circle on a dish surrounded by onion rings and garnish with chopped jelly.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 113. The excerpt below is the record exactly as published.

COLD EGGS A 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, marinaded 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

Cook this with the app: pantry check, scaling, and the assistant.