6 eggs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of strained tomato
1 teaspoonful of onion juice
1/2 teaspoonful of salt
1 saltspoonful of pepper
Put about two quarts of water into a small deep saucepan; when
boiling very hard drop in, one at a time, the eggs. In dropping them
in, the white will fold over the yolk and make the eggs round. Push
them to the back of the stove to stand for two minutes. Lift them
with a skimmer, dip them in an egg beaten with a tablespoonful of
water, dust them with bread crumbs and fry them in deep hot fat. You
cannot use a frying basket. Just drop them in the fat, and as they
are browned lift them out onto soft paper to drain. Rub the butter
and flour together, add the tomato and seasoning; when boiling dish
the eggs on a heated platter, pour around tomato sauce and send to
the table.
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