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Poached Egg With Tomato


Cut bread into slices three quarters of an inch thick, then into circles. With a smaller cutter cut half way through the bread, and remove the center, leaving a form like a patty case. Fry them in hot fat to an amber color; fill the centers with well seasoned tomato puree, and place on the top of each one a French poached egg.


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The Century Cook Book (1901).

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