Eggs Andalusian Style (Cold)

Ingredients

• poached eggs
• 1 litre tomato purée (very fine)
• 1/3 volume of tomato purée Soubise purée (onion purée)
• 5 decilitres per litre aspic jelly (gelée)
• small oval tartlet moulds
• white onions, thinly sliced and cooked
• white aspic jelly, chopped

Instructions

1. Prepare a purée by combining the very fine tomato purée with one-third its volume of Soubise purée and adding 5 decilitres of aspic jelly per litre of this mixture.
2. Shape the tomato and onion purée (bound with jelly) into small oval tartlet moulds—one tartlet for each poached egg. Unmould these tartlets onto a serving platter and arrange them in a circle.
3. Place one poached egg on top of each tartlet. Surround the arrangement with a chain of very fine, delicately interlaced rings of white-cooked onions.
4. Fill the centre of the platter with chopped white aspic jelly.