Eggs in Jelly in Tomatoes

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A very easy and ornamental summer hors-d’œuvre. This is a Victorian recipe.


  • 1 hard-boiled egg for each person
  • 1 very large firm tomato per person
  • watercress
  • ½


Aspic made half with water and half with white wine or good chicken stock with gelatine dissolved in it makes a good savoury jelly. In either case season highly.

Have a very large tomato for each person. Carefully blanch it. Cut off the top, remove the inside, season with salt and black pepper and pour in a little jelly. Put in the egg. Fill up with jelly and allow it to run over the to