Eggs Poached In Tomatoes Recipe

Put a quart can of tomatoes in a saucepan over the fire with half an

onion, three cloves, a bay leaf, a sprig of parsley, a saltspoonful of

sugar, and salt and pepper to taste. Cook until the onion is

tender--about ten minutes--remove from the fire, press through a sieve

fine enough to retain the seeds. Put this in a spider; rub an even

teaspoonful of potato flour with a tablespoonful of butter, add to the

sauce, and when it boils break in as many eggs as required, keep them

from sticking to the pan by running a tablespoon carefully around the

edges; when the eggs are set remove from the sauce, place each one on a

round of nice toast and pour the sauce around them; garnish with parsley

and serve.

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