Tomato

Tomato

Ingredients:
4 eggs
1/4 teaspoon

Directions:
paprika
1/2 cup stewed and
strained tomatoes
2 tablespoons
butter
Pâté de foie gras
1/2 teaspoon salt
Finely chopped
truffles
Beat eggs slightly, and add tomatoes, salt, and paprika. Melt butter in an omelet pan, add
seasoned eggs, and cook same as Scrambled Eggs. Spread slices of toasted bread with pâté de
foie gras. Pour over the eggs, and sprinkle with truffles.
33
Scrambled Eggs, Country Style
Heat omelet pan, put in two tablespoons butter, and when melted turn in four unbeaten eggs.
Cook until white is partially set, then stir until cooking is completed, when whites will be
thoroughly set. Season with salt and pepper.
34
Chapter VII − EGGS 118
The 1918 Fanny Farmer Cookbook
Buttered Eggs
Heat omelet pan. Put in one tablespoon butter; when melted, slip in an egg, and cook until the
white is firm. Turn it over once while cooking. Add more butter as needed, using just enough
to
keep egg from sticking.
35
Buttered Eggs with Tomatoes
Cut tomatoes in one−third inch slices. Sprinkle with salt and pepper, dredge with flour, and
sauté
in butter. Serve a buttered egg on each slice of tomato.
36
Planked Eggs
Finely chop cold cooked corned beef or corned tongue; there should be two−thirds cup. Add
an
equal quantity of fine bread crumbs, moisten with cream and season with salt and pepper.
Spread mixture on plank, and make nests and border of duchess potatoes, using rose tube. Put
a buttered or poached egg in each nest and put in oven to brown potato. Garnish with
tomatoes
cut in halves and broiled, and parsley. Eggs may be sprinkled with buttered cracker crumbs,