1301 Oeufs à l’Andalouse

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Take some cold, well drained and trimmed poached eggs and coat with a purée of tomato containing a third its volume of Purée Soubise and 5 dl (18 fl oz or U.S. cups) aspic jelly per 1 litre ( pt or U.S. cups) of purée.

Fill the required number of oval tartlet moulds with a mixture of tomato purée and aspic jelly and allow to set. Turn out, place an egg on each one and arrange on a dish in a circle; surround with an interlinked chain of white cooked small rings of onion and fill the centre of the dish with chopped White aspic jelly.