1068 Tomates à la Monégasque

Method

Cut a slice from the tops of very small tomatoes, remove the pips and sprinkle the inside with a little oil, vinegar, salt and pepper to marinate. Fill dome shape with a mixture of equal quantities of finely chopped tunny fish and hard-boiled egg flavoured with chopped onion, parsley, tarragon and chervil and mixed with a little Mayonnaise. Arrange in raviers and decorate with picked parsley.

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