BAKED TOMATOES AND FONTAGE CUPS
Place in the center of the dish stuffed tomatoes (see page [80]) and place around them fontage cups filled with eggs à l’aurore, as in illustration, or with any well-seasoned vegetable, or minced meat. Put a handle made of celery in each cup, to resemble a basket.
Eggs à l’aurore are chopped hard-boiled eggs moistened with white sauce.
NO. 59. JARDINIÈRE.