EGGS POACHED AND FRIED WITH VEGETABLE MARROW
Four or five eggs, 1 small vegetable marrow, ³⁄₄ pint thick tomato sauce, 1 tablespoonful Parmesan cheese, rounds of fried bread, 1 raw egg, breadcrumbs, seasoning.
Method.—Cut four or five pieces of about two inches in thickness from a small, peeled marrow, and boil them in salted water until they are tender; when done lift them from the stewpan with an egg slice; drain them thoroughly on a soft cloth, dip them into warm butter, and place on rounds of fried bread, which should be of moderate thickness. Prepare some eggs as in the foregoing recipe, but instead of coating them with the white sauce, use thick tomato sauce, which has been seasoned with Parmesan cheese, and surround the marrow with the remainder of the sauce.