1 oz. Nut Margarine. 1 gill of Milk.

1 gill of Cream. 1 large Tomato.

4 hard-boiled Eggs.

1 teaspoonful of chopped Parsley.

Salt and Pepper to taste.


Melt the butter in a saucepan, add the flour, stir well, then add the milk, salt and pepper; stir over the fire until thick, add the cream, bake or fry the tomato and pass it through a sieve and add the pulp to the sauce; break the yolks of eggs into small pieces and mix with above sauce, press the whites through a coarse sieve, and stir this in. Make pastry as Recipe No. 89. Roll out about 1/4 inch thick and cut into rounds about 2 1/2 inches across, on the same lines as in Cheese Vol-au-vent (Recipe No. 41), only these are cut out with a small round cutter. Bake in a hot oven and fill with above mixture.