TODAY’S RECIPE
POACHED EGGS ROMAINE Tomato Sauce: — 1 cup tomato puree. J cup water. salt and pepper to taste. 2 tablespoons flour. 2 tablespoons butter. 1 teaspoon onion juice. Melt butter, add flour and seasonings. Add liquid, stirring till smooth. Boil two minutes. Arrange on a hot plate some cooked, chopped, seasoned spinach. Pour over tomato sauce. Arrange poached eggs on top. Sprinkle generously with grated, tasty cheese. Place under griller to melt cheese. Be careful not to leavb too long or protein will toughen and egg harden. Garnish with paprika and parsley. SARAH.
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https://paperspast.natlib.govt.nz/newspapers/ST19371103.2.68
Bibliographic details
Southland Times, Issue 23347, 3 November 1937, Page 7
Word Count
94TODAY’S RECIPE Southland Times, Issue 23347, 3 November 1937, Page 7
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