Œufs à l'Andalouse (Cold Eggs Andalusian Style)

Ingredients

• poached eggs
• very fine tomato purée
• purée Soubise
• 5 décilitres jelly
• onions
• white jelly

Instructions

1. Add to a very fine tomato purée a third of its quantity of purée Soubise, then 5 décilitres of jelly per litre of the mixture.
2. Envelop the poached eggs in this purée.
3. With the same jelly-bound tomato purée, mould as many small pains in oval tartlet moulds as there are eggs, and turn them out.
4. Set an egg on each pain and range them in a circle on a dish.
5. Cook onions until quite white, cut them into very fine rings and interlace them into a chain around the eggs.
6. Fill the middle of the dish with chopped white jelly.