Tomato Chartreuse

Ingredients

• tomatoes
• some shallot has been minced
• three well-beaten eggs
• a little salt
• cayenne
• a plain double mould
• rich white sauce
• two whole eggs
• cream
• pepper
• salt
• small button mushrooms

Method

1. 1

   Make a puree of tomatoes with minced shallot and mix with beaten eggs, salt, and cayenne.

2. 2

   Butter a plain double mould, pour some tomato puree into the outer mould, and pour white sauce with beaten eggs and mushrooms into the inner mould.

3. 3

   Tie the mould in a cloth and steam like a custard pudding.

4. 4

   Keep upright and turn out on a dish.

5. 5

   Pour around some tournee sauce and sprinkle with finely dried parsley.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 124. The excerpt below is the record exactly as published.

Tomato Chartreuse. — Make a good jpuree of tomatoes, in which some shallot has been minced, and mix with it three well-beaten eggs, a little salt and cayenne. Have a plain double mould, which must be well buttered. Pour some tomato furee into the outer mould, and pour into the inner some rich white sauce, in which two whole eggs have been beaten up, and some small button mushrooms, cream, pepper

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