Two Recipes For Tomatoes And Eggs Recipe

For six people put on the fire two handfuls of sorrel, reduce it to a
puree, and add two dessertspoonfuls of cream, a lump of butter the size
of a pigeon's egg, pepper, salt. Take six hard-boiled eggs and, crumbling
out the yolks, add them to the sorrel puree. Place the whites (which you
should have cut longways) on a hot dish, and pour over them the puree of
sorrel; sprinkle the top with breadcrumbs, and put bits of butter on it
also. Place in the oven for ten minutes, and serve garnished with
tomatoes.
[_Mlle. A. Demeulemeester._]

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