Page:Mrs Beeton's Book of Household Management.djvu/978

868 of the preceding three recipes. Poach the eggs in as plump a form as possible, and trim them to a nice round shape. Serve the spinach on a hot dish, place the eggs on the top, and garnish the base with the fleurons or croûtons.

Time.—About 30 minutes. Average Cost, 1s. 6d. to 2s. Sufficient for 5 or 6 persons. Seasonable from November to July.

See American Cookery.

Ingredients.—8 to 10 tomatoes, pepper and salt to taste, 2 ozs. of butter, breadcrumbs.

Method.—Take the stalks off the tomatoes, cut them in halves, and put them into a deep baking-dish with a seasoning of pepper and salt and butter in the above proportion. Cover the whole with breadcrumbs; drop over these a little clarified butter, bake in a moderate oven from 20 minutes to ½ an hour, and serve very hot. This vegetable, dressed as above, is an exceedingly nice accompaniment to all kinds of roast meats. The tomatoes, instead of being cut in half, may be baked whole, but they will take rather longer time to cook.

Time.—20 to 30 minutes. Sufficient for 5 or 6 persons. Seasonable in August, September and October, but may be obtained all the year round.

Ingredients.—5 or 6 firm tomatoes, 2 ozs. of butter, the yolks of 2 hard-boiled eggs, 2 tablespoonfuls of vinegar, ½ a teaspoonful of made mustard, 1 saltspoonful of salt, 1 saltspoonful of sugar, a good pinch of cayenne, 2 raw eggs, butter for frying.

Method.—Slice the tomatoes, place them in a sauté-pan containing a little hot butter, and let them cook very slowly for a few minutes. Mix the hard-boiled yolks and 2 ozs. of butter together, stir in the vinegar, add the mustard, salt, sugar and cayenne, and turn the whole into a small stewpan. When thoroughly hot, beat and add the eggs, and stir until the mixture thickens. Place the tomatoes on a hot dish, pour the sauce over, and serve.