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Tomato And Egg On Toast(Savouries.) - (New Vegetarian Dishes)
8 ounces tomato pulp.
1 ounce butter.
1/2 teaspoon flour.
3/4 teaspoon salt.
1/4 teaspoon pepper.
Chop the tomato and shalot, then place them in a small stewpan with the
butter, pepper and salt; simmer gently for about five minutes, stirring
all the time with a wooden spoon; add the flour by degrees, and stir
again until it thickens (about two minutes). Have ready six baked or
poached eggs, and six rounds of hot buttered toast; spread the tomato
mixture on the toast, cover with the eggs, and serve quickly.
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