Scrambled Eggs with Tomatoes

Ingredients

• four tomatoes
• one ounce of butter
• eight beaten eggs
• one-half cup of cream
• one ounce of butter
• a little more salt
• a little more pepper

Method

1. 1

   Peel and cut the tomatoes, squeeze out the water, and cut into small squares.

2. 2

   Put in a saute pan with butter, season, and simmer until done.

3. 3

   Add beaten eggs, cream, more butter, and scramble with the tomatoes.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 187. The excerpt below is the record exactly as published.

Scrambled eggs with tomatoes Eggs, de Lesseps Rolls Rump steak, Dickinson Coffee French fried potatoes Jerusalem artichokes in cream Camembert cheese with crackers Assorted fruit Demi tasse DINNER Puree of turnips, Caroline Mortadella. Salted almonds Broiled fillet of sole, maitre d'hctel Leg of veal, au jus Carrots, Vichy Peas in butter Chateau potatoes Field and beet salad Strawberry ice cream Assorted cakes Coffee Scrambled eggs with tomatoes. Peel four tomatoes, cut in two, and squeeze out the water. Then cut in small squares, and put in a saute pan with one ounce of butter, season with salt and pepper, and simmer until done. Then add eight beaten eggs, one-half cup of cream, one ounce of butter, a little more salt

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