Eggs à la Creole

Ingredients

• three tablespoons butter
• one tablespoon finely chopped onion
• one and three-fourths cups tomatoes
• one tablespoon sliced mushrooms
• one tablespoon capers
• one-fourth teaspoon salt
• a few grains of cayenne
• five eggs

Method

1. 1

   Cook butter with onion for three minutes.

2. 2

   Add tomatoes and cook for eight minutes.

3. 3

   Add mushrooms, capers, salt, cayenne, and beaten eggs.

4. 4

   Cook until creamy.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 5. The excerpt below is the record exactly as published.

Eggs k la Creole Cook three tablespoons butter with one ta- blespoon finely chopped onion, three minutes. Add one and three-fourths cups tomatoes, drained from their liquor, and cook eight min- utes. Add one tablespoon sliced mushrooms, one tablespoon capers, one-fourth teaspoon salt, a few grains of cayenne, and five eggs beaten slightly. Cook until of a creamy consistency, stirring constantly and scraping from bottom of pan. Eggs k la Caracas Chop finely two ounces smoked, dried beef, freed from fat and outside skin. Add one cup tomatoes, one-fourth cup grated old Eng- lish cheese, a few drops onion juice, and a few grains each of cinnamon and cayenne. Melt 37 Chafing Dish Possibilities two tablespoons butter, add mixture, and when heated add three eggs slightly beaten. Cook until of a creamy consistency, stirring con- stantly and scraping from bottom of pan. Venetian Eggs Cook two tablespoons butter with one table spoon finely chopped onion

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