Poached Eggs a la Creole

Ingredients

• 1 can of tomatoes
• 1 green pepper
• 1/2 teaspoonful of salt
• 2 tablespoonfuls of butter
• 1 tablespoonful of vinegar
• a round or slice of toast
• a neatly poached egg

Method

1. 1

   Stew tomatoes with green pepper and salt until reduced.

2. 2

   Rub through a sieve.

3. 3

   Melt butter, add vinegar, and boil.

4. 4

   Pour tomato sauce on a platter, place toast and poached eggs on top, and pour butter mixture over.

As published

This recipe was extracted from 365 tasty dishes (1906), page 50. The excerpt below is the record exactly as published.

nt teaspoonful of salt and % oi dk teaspoonful of pepper. Put i large Uble- spoonful of butter in a frying-pan and place over the fire. When hot put in the potatoes and press them carefully down on the bottom of the pan. Turn the pan round from time to time and cook slowly without stirring until the potatoes are golden brown at the bottom and well crusted together. Roll over very slowly and carefully and turn out on a heated platter, sprinkling with a litde chopped parsley. zg. — Rice with Dates, Orange Sauce. A simple luncheon-sweet is prepared by cooking ^ of a cupful of rice in i pint of milk in a double boiler until tender. Just before dishing it, stir in with a fork ^ of a cupful of finely-cut dates and serve with a sauce made with i cupful of boiling water, I tablespoonful of cornstarch dissolved in cold water, )^ of a cupful of sugar, i tea- spoonful of lemon juice and ^ of a cupful of orange juice. 183 November^ 20. — Bubble and Squeak. Bubble and squeak is the old name for a warmed over dish of cold meat and cabbage, the meat being usually corned beef though cold boiled or baked beef was also used. Cut about 2 pounds of lean cold meat in small, rather thin slices. Put them in a pan with I tablespoonful of dripping and let them color quickly. Chop the boiled cabbage and put it into a saucepan with 2 tablespoonfuls of butter, salt and pepper to taste and stir over the fire until smoking hot and just be- ginning to color. Turn it out on a heated platter and press it down in the centre, in this hollow arrange the browned meat and send at once to the table. 21. — Apple Slump. A nice hot lunch dish is apple slump. Put quartered or sliced apples into a deep kettle, add sugar and a spoonful of butter and cook until the apples are partly tender. Put over them a rich biscuit crust rolled out two-thirds of an inch thick, cover and let the apples simmer gently for forty-five minutes; un- cover and place in a hot oven until browned. 183 November^ 22. — Poached Eggs a la Creole. Stew together i can of tomatoes (or i quart freshly cut), i green pepper seeded and cut fine and ^ of a teaspoonful of salt. When the tomato is reduced one-half, rub all through a sieve. Have ready for each per- son a round or slice of toast and a neatly poached tgg. Melt and brown 2 table- spoonfuls of butter in a frying pan, add i tablespoonful of vinegar and boil for half a minute. Pour the tomato on a platter, lay on it the toast, arrange on each piece one of the poached eggs and over all pour the but- ter mixture, sending immediately to the table. 23. — Hash with Green Peppers

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