CookEat Recipe
Eggs Mollet with Tomato Sauce
Soft-boiled pasteurized eggs under a concentrated tomato sauce.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Put twelve clean, intact, commercially in-shell pasteurized eggs, kept refrigerated until cooking, into boiling water. Boil for about five minutes until the whites are set while the yolks remain soft. Lift out and plunge in cold water for one minute, then peel carefully and arrange in a warm deep dish.
Step 5
Measure three actual gills of the finished tomato sauce into a saucepan and reduce gently to one actual gill, stirring to prevent catching. Pour all the concentrated sauce over the eggs and serve promptly.
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