Tomatoes and Eggs

Ingredients

• three or four firm, round tomatoes
• one tablespoonful of water
• two eggs
• one teaspoonful of butter
• wineglassful of cream
• one tablespoonful of grated Parmesan cheese
• a pinch of salt
• a pinch of pepper
• a pinch of sugar

Method

1. 1

   Cut tomatoes in half, place in a baking dish, add water, and bake until tender.

2. 2

   Scoop out some flesh.

3. 3

   In a saucepan, whisk eggs with butter, cream, onion juice, cheese, salt, pepper, and sugar until thick.

4. 4

   Fill tomato cups with custard, decorate with parsley, and serve hot on toast.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 9. The excerpt below is the record exactly as published.

e tablespoonful of butter, sprinkle in two tablespoonfuls of flour, stir and add one cupful of claret, one- half teaspoonful of kitchen bouquet and a bunch of parsley, chopped line. Simmer slowly one-half hour and then pass through a sieve into another saucepan ; add, little by little, one-half pound of butter and two chopped anchovies. When thoroughly hot, serve in a well-heated saucedish. Garnish the fish with slices of boiled beet and parsley. EGGS A LA BONNE CUISINE — Cut four hard-boiled eggs in half, scoop out the yolks, and rub to a paste, with a tablespoonful of butter, and one teaspoonful of anchovy paste, one pinch of curry powder and one teaspoonful of chutney. Fill the whites of the eggs with this, fry some rounds of bread a golden brown, and when cold spread with the remainder of the paste. Place one-half an egg on each round, and, with a pastry tube, garnish with cooked spinach that has been rubbed through a sieve with a little butter. EGGS A L'ARDENAISE — Beat to a stiff froth the whites of six eggs, seasoned with one-half teaspoonful each of onion juice and chopped chives, and one teaspoonful of finely chopped parsley, salt and pepper to taste. Butter a fire-proof dish and turn in the eggs, and pour on top very carefully four tablespoonfuls of thick cream. Place at equal distance the unbroken yolks, and bake quickly in the oven until the yolks are well set. Serve in the same dish. TOMATOES AND EGGS — Cut three or four firm, round tomatoes in half, and place them in a fire-proof baking-dish, skin down. Add one tablespoonful of water and bake until tender. Remove from oven before they lose their shape and scoop out a good portion from each. Break two eggs into a saucepan, add a teaspoon- ful of butter, wineglassful of cream, little onion juice, one tablespoonful of grated Parme- san cheese, pinch of salt, pepper and sugar, and whisk all until thick and creamy. Fill tomato cups with custard, decorate with a sprig of parsley. Serve very hot on toast. EGGS A LA STORK — Melt one large tablespoonful of butter in the blazer of the chafing-dish ; add one tablespoonful of flour, and cook for two minutes ; then stir in one pint of milk. Stir until it thickens and is perfectly smooth ; then add one teaspoonful of salt, a dash of paprika, one teaspoonful of Worcestershire sauce, and one cupful of grated cheese ; stir until the cheese is melted, and then re- duce the flame and break carefully on the sauce as many eggs as desired ; cook very slowly until the eggs are well set. Serve on pieces of toast, not too dry. FRICASSEED EGGS — Boil six eggs for five minutes, and remove the shells carefully. Roll them in flour ; then in egg, to which has been added one-half tea- spoonful of oil and same of vinegar, a few^ drops of onion juice and a teaspoonful of chopped parsley, a grating of nutmeg, and salt. Roll in vermicelli, broken to fine bits, and fry in deep lard. Serve with sauce made as follows : Italian Sauce — Fry together one tablespoonful of butter and one of flour until brown ; add one-half cupful of white wine and a cupful of bouillon, season with salt and cayenne, and boil about fifteen minutes ; add one teaspoonful each of chopped chives and parsley, a few stoned olives and chopped mushrooms, bring to a boil again and pour over the eggs. EGG TIMBALES — Allow one egg for each timbale. To four eggs, slightly beaten, add one-fourth cupful of cream, a few drops of onion juice, and one-fourth tea- spoonful of salt and a dash of paprika. Turn the mixture into small buttered molds ; set in a pan of hot water, and cook until firm. Turn from the mold, and serve wnth a mushroom or shrimp sauce. SCRAMBLED EGGS AND MUSHROOMS — Clean and break into pieces half a pound of fresh mushrooms. Dredge with flour, sprinkle with salt and a little cayenne pepper ; melt four tablespoonfuls of butter, add the mushrooms, cook two minutes ; then add two tablespoonfuls of cream, and cook five minutes. Beat four eggs slightly, and pour over the mushrooms and cook until the eggs are of a creamy con- sistency, stirring constantly. Serve on toast. EGGS A LA DURANGO — Boil six dried Spanish peppers twenty minutes Drain, remove the seeds, and skin and chop fine. Fry in a spoonful of lard with half a chopped onion, and one clove of garlic. Add one cupful of well-washed rice and fry until yellow. Then cover with soup stock and cook until tender. Add a lump of butter, and salt to taste, and break half a dozen eggs on top of rice, and scramble. Serve on a hot dish. Omit the eggs and use as a stuffing for chicken or duck. ALBONDIGAS (Mexican) — Mix together two pounds of beef, veal or mut- ton, two mashed and skinned tomatoes, one-half an onion, chopped fine, one-half cupful of scalded cornmeal, pepper and salt to taste. Bind with one or two eggs and form into balls the size of a walnut. Roll these in flour and boil in a good beef broth, slightly thickened. From fifteen to twenty minutes will be required for cooking. ALBONDIGAS (Peruvian) — Cut two pounds of mutton into small pieces and simmer in a little water, until tender. Drop a dozen bell peppers into boiling water and scald until the thin outer skin can be peeled off. Chop the meat fine and add two dozen raisins, twelve stoned ripe or green olives, three hard boiled eggs cut up, salt and pep- per, and enough of the mutton gravy to moisten well. Stuff the peppers with this and place them carefully in a saucepan and cover with the following sauce, heat thoroughly, and serve. Sauce — Toast half a dozen red peppers on a hot stove top until they are blistered, then cover with boiling water and let stand for a few moments. Rub them through a colander and fry in a large tablespoonful of hot lard in which a chopped onion and a clove of garlic have been fried. Add the pulp of half a dozen tomatoes, a little salt, a tablespoonful of vinegar and enough water to make it as thin as a puree. Simmer a few minutes and pour over the peppers. DEVILED CHOPS — Mix together well one tablespoonful of butter and one teaspoonful each of made mustard, French mustard, hot chutney, grated horseradish ; add the juice of a lime, a little Chile vinegar, salt, paprika and cayenne pepper, and a few drops of onion juice. Rub this well into thick English mutton chops, broil rare and put the rest of the sauce over them in a very hot dish. SPANISH TONGUE — Boil a fresh tongue and when cold cut in thin slices. Take one pound of sweet red peppers and boil with a pinch of salt

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