Tomatoes à la Régence

Ingredients

• 2 large tomatoes
• 4 small rounds of hot buttered toast
• 2 eggs
• £ oz. butter
• 2 table-sps. milk or cream
• Seasoning
• Chopped parsley

Method

1. 1

   Wipe tomatoes, remove stalk, and cut in half.

2. 2

   Squeeze out watery part, season, and bake until tender.

3. 3

   Scramble eggs with butter, cream, and seasoning.

4. 4

   Fill each tomato half with egg mixture, place on toast, sprinkle with parsley, and serve hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 833. The excerpt below is the record exactly as published.

Tomatoes & la Rggence 2 large tomatoes. 4 small rounds of hot buttered toast. 2 eggs. £ oz. butter. 2 table-sps. milk or cream. Seasoning. Chopped parsley

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