Egg with Tomato (CEuf aux Tomates) a l’Aurore

Ingredients

• Hard boil three eggs
• cold aurorian sauce
• small dainty tomatoes
• fine-chopped parsley
• chopped aspic
• lettuce leaves

Method

1. 1

   Hard boil eggs for 12 minutes, cool, peel, and dice.

2. 2

   Mix with aurorian sauce.

3. 3

   Prepare small tomatoes by peeling and scooping out the insides.

4. 4

   Fill tomatoes with egg mixture, garnish with parsley, aspic, and lettuce leaves.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 389. The excerpt below is the record exactly as published.

Egg with Tomato ( CEuf aux Tomates ) a l’Aurore Hard boil three eggs for twelve minutes, put in cold water. When cold, peel; cut up in small dices, mix with cold aurorian sauce that is half hollandaise and half mayonnaise; fill the tomato. Se¬ cure small dainty tomatoes, put in hot water and peel. Cut a piece from the top of the tomato and scoop out the inside, leaving only the shell; sprinkle with fine-chopped parsley and arrange on a paper doily; garnish with aspic and lettuce leaves in the centre of the dish with the tomatoes around, and with chopped aspic

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