TO-DAY'S RECIPE

Dominion, Volume 31, Issue 152, 24 March 1938, Page 4

TO-DAY'S RECIPE

Devilled Tomatoes Two raw eggs, the yolks of two hard-boiled eggs, lioz. butter, a little mixed mustard, a teaspoonful castor sugar, 3 tablespoonfuls vinegar, cayenne pepper, salt and white pepper. Rub the hard-boiled yolks through a sieve, or chop them very finely. Cream the butter, add these yolks and sugar, and mix thoroughly, then add the mustard, pepper, salt and vinegar. Put them all into a saucepan and heat thoroughly. Then add the raw eggs, well beaten, and stir carefully until the sauce thickens. In the meantime prepare the tomatoes by slicing them and frying them gently until cooked in a little butter. Have ready some strips of bread, fried crisp. Put the tomatoes on a very hot dish, pour the sauce over them, and arrange the strips of fried bread as a border. '