The Boston cooking-school cook book

by Fannie Merritt Farmer

Eggs à la Livingstone

4 eggs

½ cup stewed and strained tomatoes

½ teaspoon salt

¼ teaspoon paprika

2 tablespoons butter

Pâté de foie gras

Finely chopped truffles

Beat eggs slightly, and add tomatoes, salt, and paprika. Melt butter in an omelet pan, add seasoned eggs, and cook same as Scrambled Eggs. Spread slices of toasted bread with pâté de foie gras. Pour over the eggs, and sprinkle with truffles.