Egg and Tomato Appetizer

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 or 3 hard cooked eggs
  • 3 large, ripe, firm tomatoes
  • ¼ teaspoon salt
  • Gargoyle Sauce
  • teaspoon paprika
  • Lettuce


Cook fresh eggs 30 minutes, just below the boiling point, remove shell and while warm, pass through ricer or food grinder. Add salt and paprika to taste and a few drops of onion juice if desired. Pack tightly into tall narrow glasses or in small baking powder tins, and set aside in cold place 4 or 5 hours. Remove from glass or case, cut into ½ inch slices. Cut tomatoes into thick slices crosswise; place lettuce leaf on serving plate; then the tomato slice, then the slice of egg on top of that and cover the whole with Gargoyle Sauce.