Scrambled Eggs with Tomatoes

Ingredients

• a dozen eggs
• a quarter of a can of tomatoes
• two ounces of butter
• a pinch of salt
• white pepper
• half a glass of milk

Method

1. 1

   Prepare as for scrambled eggs, adding drained tomatoes.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 69. The excerpt below is the record exactly as published.

two ounces of butter and the yolks of two eggs, a pinch of salt, pepper, and sugar. Fill the skins of your potatoes with this mixture, cover them with their tops, heat them well in the oven, and serve them very hot on a napkin. You may also prepare them with half po- tato and the other half chopped meat ; finish the same, taking care to serve very hot. 438. Potatoes a la Parisienne. Peel and wash ten potatoes, scoop them out in little round balls with a potato-cutter for the purpose, which may be procured at any hardware-shop. Boil them five minutes, then put them in a frying-pan on the fire, with four ounces of melted butter, stir them in the pan, so that every potato shall be covered with butter, and send them to the oven to color. Sprinkle some salt and a little chopped parsley over them, and serve. 439. Potatoes a la Duchesse. Peel eight potatoes, cut them in pieces, wash them, and put them in a saucepan, with a quart of water and a pinch of salt. When they are thoroughly boiled, drain them, and put the saucepan at the side of the fire for ten minutes. Then add to them two ounces of butter, two eggs, a pinch of salt, the same of sugar, and press through a sieve. Form this mixture into little oval loaves, flat on top, on which, with the point of a knife, make designs, according to your 152 FRENCH DISHES. taste. Put a little melted butter on top, send to the oven, and, when colored a nice brown, serve. 440. Potatoes a la Parmentiere. Peel some potatoes, and cut them in form of a cork about three inches long, put them in a saucepan on the fire, with enough Spanish sauce (Art. 80) to cover them, a pinch of salt, pepper, and sugar, and a glass of sherry. Simmer gently until the potatoes are perfectly ten- der, strain your sauce, pour it over your potatoes, and serve. 441. Ragout of Potatoes a la Paysanne. Cut a bunch of chiccory in two through the middle, which boil fifteen minutes, put in cold water for a moment, drain, and press out all moisture. Peel ten potatoes, place them in a saucepan, with enough con- somme (stock, Art. 1) to cover them, add your chic- cory, three leeks cut in slices, a little salt, and season highly with pepper. Boil gently until your potatoes are nearly done, then add a little chopped chervil, and boil ten minutes longer. Your potatoes should be soft, without breaking. Serve very hot. 442. Puree of French Chestnuts. Remove the shells from two pounds of French chestnuts, put them in a frying-pan on the fire, with an ounce and a half of lard. Turn them over in the pan every now and then, and when you see that the species of skin which covers them is softened, and may be re- moved without difficulty, take them off the fire, for the purpose of doing so. Then put them in a sauce- pan, with a quart of consomme1 (stock, Art. 1), and, when the chestnuts are perfectly soft, drain them, VEGETABLES. 153 press them through a sieve, heat them again with four ounces of butter, a pinch of salt and sugar, and serve. 443. Puree of Artichokes. Take the under part of ten artichokes, from which all leaves have been removed. Boil them in water and a little salt, drain them, and put them in a saucepan with a table- spoonful of flour, a pinch of salt, pepper, and nut- meg, and a glass and a half of consomme (stock, Art. 1). Boil twenty minutes, press through a sieve. Heat again on the fire, and serve as a vegetable, or garnish to meat or poultry. 444. Puree of Jerusalem Artichokes. Scrape and wash fifteen Jerusalem artichokes, boil them until tender in a pint of consomme" (stock, Art. 1). Drain them, press them through a sieve, put them in a saucepan, with two ounces of butter, a pinch of salt and pepper, and, when hot, serve. 445. Jerusalem Artichokes au Gratin. Pre- pare and cook some artichokes exactly as for cauli- flower au gratin (Art. 363). 446. Puree of Green Peas. Wash a quart of green peas, which put in a saucepan on the fire, with three pints of water, very little salt and pepper, half an ounce of ham, an onion cut in slices, and boil until soft. Then press them through a sieve, heat them again on the fire, adding four ounces of butter, a pinch of sugar, and serve. CHAPTER VI. EGGS, MACARONI, SALADS, ETC. EGGS. 447. Poached Eggs. Put in a flat saucepan three pints of water, a tablespoonful of vinegar, and two pinches of salt. When the water boils, break your eggs into it, and let them poach two or three minutes ; lift them out with a skimmer, and serve each egg on toast. 448. Fried Eggs. Heat an ounce of butter in a frying-pan, break into it eight eggs, fry three or four minutes, lift them out with a skimmer ; serve plain, or with broiled ham or bacon cut in very thin slices. 449. Eggs sur le Plat. Butter well the bot- tom of a dish, in which break eight eggs ; put them in a hot oven for four or five minutes, and serve. 450. Scrambled Eggs. Break a dozen eggs into a moderate-sized flat saucepan into which you have put two ounces of butter, a pinch of salt and white pepper, and half a glass of milk, stirring all together with a wooden spoon. When the eggs are thickened to a proper consistency, serve very hot. 451. Scrambled Eggs with Peas. Same as foregoing, adding half a pint of boiled peas. EGGS, MACARONI, SALADS, ETC. 155 452. Scrambled Eggs with Asparagus. Proceed as for the foregoing, and, instead of peas, add the green ends of a bunch of asparagus. 453. Scrambled Eggs with Tomatoes. Proceed as for scrambled eggs (Art. 450), adding a quarter of a can of tomatoes

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