Tomato Eggs

Ingredients

• half a small finely-minced onion
• one ounce of butter
• three peeled and sliced tomatoes
• four well-beaten eggs
• a teaspoonful of chopped parsley

Method

1. 1

   Fry onion in butter until pale brown, add tomatoes and cook for five minutes.

2. 2

   Stir in beaten eggs and parsley, cook like scrambled eggs, and serve on toasted and buttered bread.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 15. The excerpt below is the record exactly as published.

one ounce of butter in a chafing dish, when hot put in three ounces of grated Gruyere cheese, the breadcrumbs, eggs and cream, and stir till quite hot and of a cream-like consistency. Add a grate of nutmeg and dress the mixture on small slices, square or oblong, of toasted and buttered bread ; dish up and serve hot. 33 Chafing Dish Cookery /IDocfe Crab. Put a table-spoonful of butter in the chafing dish ; when melted add six ounces of mild cheese, chopped or grated, and stir until melted ; then add the yolks of three beaten eggs, a dessert- spoonful of anchovy essence, a teaspoonful of mixed mustard, a dessert-spoonful of lemon juice or vinegar, and a salt-spoonful of paprika ; stir until smooth and cream-like, then serve on sippets of bread toasted and buttered ; serve hot. Boston TTitaBit. Cut up four ounces of Cheddar or American cheese, put it in the chafing dish with a salt- spoonful of mustard, one teaspoonful of flour, a pinch of paprika or Krona pepper, and moisten with a well-beaten egg and a gill of hot milk ; stir till it boils and becomes creamy. Toast four or five Triscuits, butter them and place them on plates, pour over sufficient of the mixture to well cover each Triscuit, and serve hot. Caster IRarebtt. Chop finely the soft part of six oysters, mix this, together with half the liquor of the oysters, with an ordinary Welsh rabbit preparation ; cook in the same way as directed for the latter dish, and serve on toast. HJorfesIMre IRavebit. Prepare a Welsh rabbit mixture, spread it on portions of buttered toast cut into squares, upon each piece of toast place a small rasher of fried bacon, with a poached egg laid on top. Hmertcan Golbeit Buck. This is made the same as Welsh Rabbit (see page 31), with the addition of a small poached egg, neatly trimmed, on top of each portion. Some prefer to use only the yolks of eggs for poaching purposes, as this makes a neater- looking portion. Put a tiny pinch of Nepaul or cayenne pepper in the centre of each egg just before serving. c 34 Chafing Dish Cookery Melsb IRabbit or IRarebtt. Cut up eight ounces of good Cheshire or Cheddar cheese, put it into a chafing dish with a £-pint of milk or ale, £-teaspoonful of mustard, and pepper to taste. Stir and cook until the mixture becomes creamy, then serve on hot buttered boast. Moo&cocft Coast. To make this dish, the following ingredients will be required : Four or five chicken or duck livers, two small Gorgona anchovies, half a teaspoonful castor sugar, one ounce butter, a quarter of a teaspoonful spiced pepper (paprika or Krona pepper), a pinch of salt, three yolks of eggs, and about half a gill of cream. Wash and clean the livers, removing carefully any gall that may be left on ; drain them in a cloth, and pound till quite fine in a mortar ; bone and skin the anchovies and pound them to a paste. Mix all thoroughly and add the butter, sugar, and seasoning ; rub through a fine sieve, and incorporate the egg-yolks and half the above-mentioned quantity of cream. Stir this in a chafing dish until it is sufficiently cooked. Have ready a plate or small dish with a piece of buttered toast. Just before serving add a little more cream and seasoning if needed ; pour the mixture over the toast, garnish with fried bread crofitons, and serve. Cumefc Coast. Cut four slices from a sandwich loaf, not too thin, and toast them in front of a clear fire ; trim off the crusts and butter each slice, then spread with a mixture composed of equal pro- portions of curry or mulligatawny paste and anchovy or bloater paste. Cut the prepared toast into fingers, place them over a hot chafing dish for a few minutes, long enough to heat them. The dish is then ready to serve. 35 Chafing Dish Cookery Cbeese lingers. Cut up into small shreds four ounces of Cheddar cheese, free from rind, put it in a chafing dish with one ounce of butter and a tablespoonful of milk ; season with pepper and a very little salt, and stir till melted and cream-like. Cut three or four Triscuits into halves, heat them well, butter them, range them on a hot dish or on plates, pour the melted cheese mixture over carefully, and serve. Sttrreb Boos. ( (Eufs Mollet.) Put into the blazer of the chafing dish half an ounce of fresh butter ; when melted drop in four or five eggs, season with salt and pepper, and stir them gently till sufficiently cooked ; serve on or with buttered toast. fl>oacbeb Eggs. {(Eufs poch6s.) Three parts fill a hot-water dish with boiling water ; season with salt, and add a little lemon juice or vinegar. Carefully break and drop in some new-laid eggs, only three or four can be poached at one time, and the water must be boiling. Cook the eggs till they are set, then take them up and trim them neatly ; serve on hot buttered toast. Note. — It is advisable to use special egg poachers for this dish, as by their use the eggs will be of better shape when cooked. It is necessary to butter the rings of the poachers before using them. Eggs a»b Eacon. {(Eufs au lard fmnS.) Cut some streaky or other part of bacon into very thin slices, remove the rind part. Heat the blazer of the chafing dish, place in the bacon, and fry till quite crisp, turning each slice as it 36 Chafing Dish Cookery gets crisp. Take up the fried bacon and keep hot ; add a little butter to the bacon fat, when hot carefully drop in the required number of eggs, and fry them nicely ; trim each egg a little, and place them on top of the bacon ; sprinkle a pinch of salt and a pinch of pepper over each egg, and serve. Uornato Eggs. ( CEufs aux Tomates.) Fry in the blazer of a chafing dish half a small finely-minced onion in one ounce of butter ; when of a pale brown colour, add three peeled and sliced tomatoes. Cook for five minutes, season with salt and pepper, stir in four well- beaten eggs, slightly seasoned, and a teaspoonful of chopped parsley

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