TOMATO TOAST
A DELICIOUS SAVOURY This may be used as a breakfast, lunch, or supper dish, or i£ dished on small rounds or squares of toast, as au after-dinner savoury. Soak half a pound of tomatoes in boiling water for a few minutes, then remove tlio skins and cut the tomatoes into slices. Put them into a pan with three-quarters of an ounce of butter, salt, and pepper, and stew gefttly until soft. Remove from the fire, and add an egg beaten up in half a sill of cream: stir over low heat until the egg begins to set, then pour the mixture over rounds or fingers of buttered toast. Serve very hot. Add cayenne if using this as a savoury, and sprinkle the mixture with grated parmesan cheese.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19300621.2.201.10
Bibliographic details
Sun (Auckland), Volume IV, Issue 1004, 21 June 1930, Page 25
Word Count
129TOMATO TOAST Sun (Auckland), Volume IV, Issue 1004, 21 June 1930, Page 25
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