Reference > Farmer's Cookbook > EGGS > Eggs à la Livingstone
  Eggs à la Turk Scrambled Eggs, Country Style  
CONTENTS · BIBLIOGRAPHIC RECORD

Eggs à la Livingstone

4 eggs
1/4 teaspoon paprika
1/2 cup stewed and strained tomatoes
2 tablespoons butter

Pâté de foie gras
1/2 teaspoon salt
Finely chopped truffles

Beat eggs slightly, and add tomatoes, salt, and paprika. Melt butter in an omelet pan, add seasoned eggs, and cook same as Scrambled Eggs. Spread slices of toasted bread with pâté de foie gras. Pour over the eggs, and sprinkle with truffles.


CONTENTS · BIBLIOGRAPHIC RECORD
  Eggs à la Turk Scrambled Eggs, Country Style  
 
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