CookEat Recipe
Hard-Boiled Eggs with Tomato Sauce
Hard-boiled egg halves warmed in a reduced, rich tomato sauce.
Method
Steps
Step 1
Wash and prepare the vegetables and herbs. Slice the two carrots and two onions. Chop the leek, two parsley branches, one celery rib and the green pepper. Chop one garlic bean. Use lean uncooked cured unsmoked ham labelled for cooking, measure four ounces after trimming and cut into small pieces. Put the two ounces of butter, ham and all these vegetables in a large saucepan with the two cloves, teaspoon of whole black peppercorns, half sprig each of bay leaves and thyme, tablespoon of salt and light tablespoon of icing sugar. Cook over a brisk heat for about twelve minutes, stirring, until a good brown colour.
Step 2
Measure two quarts of plain whole peeled canned tomatoes together with their tomato juice, then cut the whole tomatoes into quarters, keeping all the juice. Stir the four tablespoons of flour into the browned ham and vegetables and cook for five minutes, mixing well. Add the tomatoes with all their juice and the separate quart of cold water. Mix thoroughly, cover and boil very slowly for one hour and a half, stirring occasionally. Check that the ham has reached at least 70°C for two minutes.
Step 3
Strain the sauce through a sieve into a clean vessel, then through cheesecloth into another clean vessel. Measure half a pint of the finished tomato sauce for the eggs. Keep this measured portion hot at 140°F or above. Divide the surplus into small shallow containers and refrigerate promptly at 40°F or below, within two hours of cooking.
Step 4
Put the twelve eggs in a saucepan with enough water to cover. Bring to a boil and boil for about eight minutes, continuing as needed until the whites and yolks are firm. Plunge into cold water for one minute, remove, shell and cut each egg in half lengthwise, making twenty-four halves.
Step 5
Put only the measured half pint of finished tomato sauce in a saucepan and reduce it to about one gill. Add all the egg halves, the separate half teaspoon of salt and half teaspoon of ground black pepper. Mix carefully and cook for five minutes, until hot throughout. Transfer to a deep dish and serve immediately.
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