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Tomatoes Stuffed With Eggs


Select round tomatoes of uniform size; remove the skins. Cut a slice off the tops, and take out the seeds and soft pulp. Drop into each one a raw egg, and replace the cover. Set the tomatoes into a buttered pan or into a baking-dish which can be sent to the table, and place in the oven for about ten minutes, or until the egg has set. Serve on the same dish and with a brown or a Bechamel sauce.


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The Century Cook Book (1901).

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