To-day's Recipe Mustard Eggs With Tomato Sauce
Remove the yolks of six hardboiled eggs, cut in half, and mix with 2 tablespoons of melted butter lightly whipped, two teaspoons of mustard and two teaspoons of anchovy essence. Put this mixture into the whites of the eggs and place these on lettuce leaves or slices of bread. These eggs may be covered witli aspic almost set or with cold tomato sauce. To prepare the sauce add a little salt and sugar to 4 dessertspoons of tomato pulp, and add two teaspoons of powdered gelatine dissolved in two dessertspoons of warm white wine, or in water and lemon juice. As soon as this sauce begins to set, spread it over the eggs. If any remains, allow it to set and serve it with the dish.
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https://paperspast.natlib.govt.nz/newspapers/DOM19360815.2.32.5
Bibliographic details
Dominion, Volume 29, Issue 274, 15 August 1936, Page 6
Word Count
133To-day's Recipe Mustard Eggs With Tomato Sauce Dominion, Volume 29, Issue 274, 15 August 1936, Page 6
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