CLV.— CEufs a la Tomata
From A Lenten cookery book (1876).
No ratings yet
A historical recipe
A Lenten cookery book, by Lear, Henrietta Louisa, formerly Farrer (1876).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Hard boil and shell the eggs, cut them in two lengthwise ;
- cut up the whites in strips, and heat them in tomata sauce.
- Put this on a dish, within a circle of fried croutons;
- grate the yolks over it and alternate once or twice thus, ending with the grated yolks.
- Bake and serve.
- CLVI.
- — Mushrooms a la Fermiere.
- Take two good sized mushrooms, and stew them.
- Meanwhile chop up another mushroom with a hard boiled egg, a spoonful of cream and a little pepper.
- Put this into the centre of the mushrooms while stewing, with a tiny bit of butter on the top, and serve on toast very hot.
Plating
Cookware for this recipe
-
Frying pan
-
Saucepan
-
Chef's knife
-
Cutting board
-
Grater