Tomates à la Monégasque (Tomatoes à la Monégasque)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- very small tomatoes
- tunny
- hard-boiled eggs
- onion
- parsley
- chervil
- tarragon
- sauce Mayonnaise
- curly parsley leaves
Instructions
- Empty very small tomatoes and marinate them on the inside.
- Chop the tunny and add hard-boiled eggs, with onion, parsley, chervil and tarragon likewise chopped.
- Bind the mixture with sauce Mayonnaise.
- Garnish the tomatoes with it, heaped in a dome.
- Arrange with curly parsley leaves around.