TO-DAY’S RECIPE.
EGGS PORTUGAISE. Three eggs. One and a half ounces of butter. Half a pound of tomatoes. A teaspoonful of minced onion. A teaspoonful of tomato sauce. Four oblong croutons or squares of hot buttered toast. Melt half butter, add onion, and Izy two or three minutes, add cutup tomatoes and simmer until tender- let cool a little, then mix in eggs’ -nd rest of butter with sauce, and stir all over moderate heat until the mixture thickens like scrambled eggs. Have ready hot croutons' in dish, pour the eggs over and serve at once. Reduce the tomatoes by quick boiling, before the eggs are added, if at all watery.
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Star (Christchurch), Issue 19197, 10 October 1930, Page 10
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111TO-DAY’S RECIPE. Star (Christchurch), Issue 19197, 10 October 1930, Page 10
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