Mock-crab Bisque

Ingredients

• One-half can tomatoes
• one table-spoonful of butter
• one teaspoonful of corn-starch
• six raw eggs
• one teaspoonful of minced parsley
• one small onion, sliced

Method

1. 1

   Stew the tomatoes and onion for twenty minutes, then press through a sieve.

2. 2

   Return to the fire, add butter, parsley, and corn-starch mixed with a little water.

3. 3

   When boiling, remove from fire and add beaten eggs.

4. 4

   Serve on toasted bread.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 413. The excerpt below is the record exactly as published.

Mock-crab Bisque. — One-half can tomatoes, one table-spoonful of butter, one teaspoonful of corn-starch, six raw eggs, one teaspoonful of minced parsley, one small onion, sliced

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