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Friday, March 27, 2009 |
TO HARD-BOIL EGGS
Put the eggs in warm water, bring the water quickly to the boiling
point, then push the kettle to the back of the stove, where the water
will remain at 200 degrees Fahrenheit, for twenty minutes.
If these are to be used for made-over dishes, throw them at once into cold
water, remove the shells, or the yolks will lose their color.
EGGS CREOLE
Put two tablespoonfuls of butter and four of chopped onions into a
saucepan, cook until the onion is soft, but not brown. Then add four
peeled fresh tomatoes that have been cut into pieces, and three finely
chopped green peppers.
Cook this fifteen minutes, and add a level teaspoonful of salt. Have the
eggs hard-boiled, and cut into slices.
Put them into a baking dish, pour over the sauce, re-heat in the oven,
and serve with a dish of boiled rice. |
posted
by neptunus @ 5:19 AM
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