Scrambled Eggs with Tomato Sauce

Ingredients

• three to four eggs
• two tablespoons milk
• one tablespoon cream
• a large tablespoon butter
• pepper
• salt
• small pieces of buttered toast
• parsley

Method

1. 1

   Scramble eggs with milk and cream, stirring carefully.

2. 2

   Serve on buttered toast and garnish with parsley and tomato sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 383. The excerpt below is the record exactly as published.

two tablespoons milk, two tablespoons cream, some butter, and salt. Put the butter in a frying pan; when melted, add the eggs (stirring gently, moving them from one side to the other carefully). When the eggs are settled but not cooked hard, slip very carefully out of the pan on top of the platter; put a pinch of parsley in the centre of the dish, garnish with triangles of but¬ tered toast with parsley on one end, and serve all around curled bacon for breakfast. Scrambled Eggs with Ham ( CEufs brouilles au Jambon ) Follow directions for Scrambled Eggs with Bacon. Broil or fry ham that is cut in thin slices. Put neatly all around the platter and garnish with parsley. Serve for breakfast. Scrambled Eggs with Smoked Beef CEufs brouilles au Bceuf fume F>r three persons take three eggs, five tablespoons milk, three tablespoons cream, half a pound of smoked beef shaved very thin. Mix eggs, cream, and milk together in a frying pan with a table¬ spoon butter. [If the beef should be too salty, pour a little boiling water over it for one minute, then pour the water off.] When scrambling the eggs, add the beef — leaving part of it out; heat with some melted butter, and garnish all around with the beef and some triangles of buttered toast and parsley. Breakfast dish. Scrambled Eggs with Shrimps, a l’Americaine CEufs brouilles aux Crevettes a V Americaine Put a tablespoon butter in a pan; mix three eggs, five table¬ spoons milk, and three tablespoons cream together with pepper and salt to taste. Have ready half a pound of shrimps, cooked — leave some unpeeled for garnishing. Cut shrimps in small pieces; when scrambling the eggs add the shrimps to the eggs; turn out on a hot platter; garnish with cooked, unpeeled shrimps around and some parsley. Serve for lunch or supper. Scrambled Eggs with Tomato Sauce CEufs brouilles. Sauce Tomate Scramble three to four eggs by breaking them, adding two table¬ spoons milk and one tablespoon cream. To each egg pepper and salt to taste. Put a large tablespoon butter in a frying pan; add the mixture (keep stirring it very carefully so as not to let it curl or become too hard). While it is yet soft slip it out carefully on the platter on top of some small pieces of buttered toast. Garnish with parsley

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