Devilled Tomatoes

Ingredients

• the tomatoes
• 1 tablespoonful of butter
• 1 tablespoonful of vinegar
• 1 teaspoonful of onion juice
• 1 teaspoonful of sugar
• 1/2 teaspoonful of made mustard
• 1/2 teaspoonful of salt
• a little paprika
• the beaten yolks of 2 eggs

Method

1. 1

   Cut tomatoes into thick slices and fry in butter.

2. 2

   Add butter, vinegar, onion juice, sugar, mustard, salt, and paprika to the blazer.

3. 3

   Stir in egg yolks drop by drop.

4. 4

   Lay in tomatoes and serve hot.

As published

This recipe was extracted from Delicate dishes (1896), page 41. The excerpt below is the record exactly as published.

DEVILLED TOMATOES. Cut the tomatoes into thick slices, without peeling and fry in butter. Keep them hot while adding to the butter in the blazer i tablespoonful of butter, 1 of vinegar, i tea- spoonful of onion juice, i of sugar, % each of made mus- tard and salt and a little papsika. Put in drop by drop the beaten yolks of 2 eggs, stirring all the time. Lay the tomatoes in and serve hot. Mrs. Charles Ingram. SHAD-ROES SAUTE. Cook the roe 10 minutes in boiling salted water with 1 teaspoonful of vinegar,

Cook this with the app: pantry check, scaling, and the assistant.