Cut a slice from stem end of a medium-sized tomato, and scoop out pulp. Slip an egg into cavity thus made, sprinkle with salt and pepper, replace cover, put in a small baking pan, and bake until egg is firm.
STEAMED EGG.
Spread an individual earthen mould generously with butter. Season two tablespoons chopped cooked chicken, veal, or lamb, with one-fourth teaspoon salt and a few grains pepper. Line buttered mould with meat and slip in one egg. Cook in a moderate oven until egg is firm. Turn from mould and garnish with parsley.
CHICKEN SOUP WITH BEEF EXTRACT.
1/2 cup chicken stock
1/2 teaspoon Sauterne
1/8 teaspoon beef extract
1-1/2 tablespoons cream
Salt and pepper
Heat stock to boiling point and add remaining ingredients.
CHICKEN SOUP WITH EGG CUSTARD.
Serve Chicken Soup with Egg Custard.
Egg Custard.—Beat yolk of one egg slightly, add one-half tablespoon, each, cream and water, and season with salt. Pour into a small buttered tin mould, place in pan of hot water, and bake until firm; cool, remove from mould, cut into fancy shapes.
CHICKEN SOUP WITH EGG BALLS I OR II.