EGGS POACHED AND FRIED WITH TOMATOES
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.
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. Poach the eggs very carefully in boiling water to which a small quantity of vinegar, or lemon-juice, has been added; trim them neatly with a round cutter, mask them with the prepared sauce, and let them get cold. 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. Have ready some large tomatoes which have been cut in half, freed from seeds, baked, and filled with savoury, or curried, rice; 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.