Fry tomatoes (cut one-half inch thick) in butter, pepper and salt. Have prepared slices of bread cut round, and fried in butter. Put on a hot platter with a slice of tomato on each. Poach as many eggs as are required, in boiling salt water. Lift out very carefully, placing one egg on each tomato. Add to the gravy in which tomatoes were fried, two tablespoons of cream, one teaspoon of any pungent sauce, one teaspoon of mushroom catsup, juice of half a lemon, and a teaspoon of flour to thicken. Cook up once and pour over eggs. Serve very hot.
EGGS POACHED IN TOMATO SAUCE
Make a sauce of one tablespoon of butter, one tablespoon of flour, one and one-half cups of canned tomatoes rubbed through a strainer, a pinch of soda, salt, pepper and sugar to taste. When sufficiently cooked drop in the required number of eggs, cook until the white is firm, basting the eggs often with the sauce. When done, lift the eggs carefully to squares of toast and pour the sauce around them.
EGGS PIQUANT
Set to boil the following mixture: Pour into the kettle water to the depth of about one inch, adding a little salt and half a cup of vinegar. When this boils, break in as many fresh eggs, one at a time, as you desire to have. Do this carefully so as not to break the yolks. As soon as the whites of the eggs are boiled, take up carefully with a perforated skimmer and lay in cold water. Then remove to a large platter and pour over the following sauce: Strain the sauce the eggs were boiled in and set away until you have rubbed or grated two hard-boiled eggs, yolks only. Add a tablespoon of butter rubbed very hard and add also some sugar and part of the strained sauce. Boil up once and pour over the eggs. Garnish with parsley.
OMELET SOUFFLÉ
Yolks of six eggs and six tablespoons of powdered sugar, added gradually, and both beaten together until thick and smooth; juice of one lemon and a little grated rind; whites beaten as stiff as possible, stirred together. Put into a warm well-buttered dish; bake in quick oven ten minutes.
WHITE SAUCE OMELET
Make a white sauce of one tablespoon of butter blended with two tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one teaspoon of sugar, adding one-half cup each of milk and cream. Beat the yolks of five eggs and stir them into the sauce, then add the stiffly beaten whites of the eggs, folding them in carefully. Melt two tablespoons of butter in the omelet pan, when it is hot put in the mixture and let it stand in a moderate heat for two minutes, place in a hot oven and cook until set. Remove from the oven, turn on a hot platter and serve.