Tomatoes Au Gratin with Eggs
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 104. The excerpt below is the record exactly as published.
Tomatoes Au Gratin with Eggs. Butter a fireproof dish and put in a layer of browned bread- crumbs, moisten with a little stock and season well, then add a layer of sliced tomatoes and repeat until the dish is full, having a layer of dry breadcrumbs on top; put little dabs of butter on it to help it to brown nicely, and bake in a hot oven. When nearly done, break carefully four eggs
Cook this with the app: pantry check, scaling, and the assistant.