TO-DAY’S RECIPE

Wanganui Chronicle, Volume 80, Issue 249, 20 October 1937, Page 2

TO-DAY’S RECIPE

CREOLE EGGS For this delightful dish you require six eggs, three rashers of fat bacon, Jib. sheep’s liver, Mb. self-raising flour, lib. lard, three red peppers, three tomatoes, one onion, breadcrumbs, pinch of salt. Make a sjiort crust by rubbing the lard into the flour and adding a pinch of salt, then mixing to a stiff paste with cold water. Roll out and line a piedish with the crust. Place in a hot oven to bake. While baking mince the liver, also the bacon and the onion. Chop up the red peppers and add to the liver and bacon. Softly boil the eggs for three minutes. Boil the tomatoes till they pulp.

When the pie crust is half done take from the oven and add the liver and bacon and onion, sprinkling over a little salt. Return to the oven for 15 minutes. Shell the eggs, place these on top of the liver and cover with a tomato pulp, sprinkle over the breadcrumbs and place under a grill to brown. Serve in the usual way with any cooked vegetables.