POACHED EGGS, TOMATO SAUCE


Hard-boil your eggs, allowing half an egg for each person. Take out the
yolk. While they are boiling and afterwards cooling in water, make a
small quantity of mayonnaise sauce. Peel the eggs, cut them through
lengthways, and take out the yolks. Crumble these with a little chopped
herbs, and add the mayonnaise. Fill the eggs with this mixture, and place
them in a dish with chopped lettuce round it, to which you may add a
little more of the sauce.
[_Mme. van Marcke de Lunessen_.]



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