TO-DAY’S RECIPE
Tomato Savouries.—i lb macaroni. 4 lb sliced tomatoes, 4 oz flour, pepper and salt to taste, two hard boiled eggs sliced, some brown breadcrumbs, a little dripping. Boil the macaroni in salted water for stock. Stew the tomatoes until soft, mix the flour with some of the stock add to the tomatoes. Season and stir over a gentle heat until the mixture boils. Strain the sauce, season well, and add the sliced eggs and macaroni. Grease some small saucers and fill them with the mixture. Sprinkle with breadcrumbs, dot with pieces of dripping, and bake in a moderate oven until a golden brown. Serve very hot.
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Bibliographic details
Wanganui Chronicle, Volume 71, Issue 257, 30 October 1928, Page 11
Word Count
108TO-DAY’S RECIPE Wanganui Chronicle, Volume 71, Issue 257, 30 October 1928, Page 11
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