CEnfs d la Portugaise
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Use ripe tomatoes that can hold an egg in each half.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 19. The excerpt below is the record exactly as published.
CEnfs d la Portugaise. — Choose ripe, rich-coloured tomatoes, all of a size, either large enough to hold an egg in each half or else just the size for one. Scoop out the seeds and core with a spoon, pressing out as much of the water as you can; season the insides with salt, coarsely ground black pepper, minced parsley, chives, and mushrooms. Set these tomatoes on a well-buttered baking tin, break a fresh egg carefully into each, and put the pan into the hot oven till the eggs are poached. Serve on fried croutons or plain, as you please, with any sauce to taste, or preferably good meat gravy, lightly thickened with tomato pulp, and seasoned with a dash of lemon juice and coralline pepj)er
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