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Eggs Poached and Fried with Tomatoes

A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).

A historical recipe

The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From The best vegetarian dishes I know, by Jeanne Jardine (1910). Digitised by Project Gutenberg, eBook #70164 (https://www.gutenberg.org/ebooks/70164). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. As many eggs as are required for a dish, small quantity thick, white sauce, small quantity sieved onion sauce, half as many tomatoes as there are eggs, some savoury rice, 1 raw egg, breadcrumbs, seasoning.
  2. Method.--Mix some quite thick white sauce (which has been well-flavoured with vegetables) with some creamy onion sauce in the proportion of one-third of the latter to two-thirds of the former, and use when just warm.
  3. Poach the eggs very carefully in boiling water to which a small quantity of vinegar, or lemon-juice, has been added;
  4. trim them neatly with a round cutter, mask them with the prepared sauce, and let them get cold.
  5. Dust them lightly with flour, brush them over with beaten egg, and cover with plenty of fine, dried breadcrumbs seasoned with salt and pepper, and fry them quickly in a bath of boiling fat.
  6. Have ready some large tomatoes which have been cut in half, freed from seeds, baked, and filled with savoury, or curried, rice;
  7. place an egg on each piece and serve on rounds of fried bread in a circle, and fill the middle of the dish with fried potatoes.