2 eggs
1 cup milk
1 (15 ounce) can anchovies
1/4 cup chicken bouillon granules
1 onion, sliced into rings
3 tablespoons white sugar
3 tablespoons vegetable oil
2 teaspoons prepared horseradish
2 teaspoons vanilla extract
1 1/2 teaspoons vanilla extract
1/2 teaspoon Worcestershire sauce
3 tablespoons olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon dried basil
1/4 teaspoon dried marjoram
In a small bowl, mix eggs, milk, anchovies, bouillon granules, onion, sugar, oil, vanilla, horseradish, vanilla, Worcestershire sauce, olive oil, lemon juice, salt, pepper and basil. Cover and refrigerate overnight.
Remove rolls from marinade and allow to cool. Allow to cool completely, wrap in plastic wrap or foil and refrigerate to marinate later.
Heat 2 teaspoons olive oil in a large skillet over medium heat. Saute the onion rings in 1/2 cup of the peanut oil until golden brown, about 6 minutes.
Add 3 tablespoons of the lime juice and 1/4 cup of the lemon juice and milk to skillet and mix well. Remove from heat. Stir in the shrimp and saute lightly for 5 minutes. Season with sugar, garlic, Worcestershire sauce, olive oil, lemon juice, salt, pepper and basil.
Add remaining olive oil and lemon juice mixture and mix well. Mix in fresh lemon juice and salt and pepper. Transfer to pastry shell and refrigerate overnight.
Spread marinated portion of egg roll mixture over shell of pastry. Roll remaining portion of egg roll mixture over egg roll mixture. Roll remaining portion of egg roll mixture over egg roll mixture. Spread remaining top portion of egg roll mixture over egg roll mixture.
Bring a large skillet to a boil. Add plum tomatoes and cook for about 2 minutes on each side, or until tomatoes are tender. Drain, cool and slice.
Beat egg white into the tomato puree and lemon juice. Serve egg white over egg rolls in warm pan.