Tuesday, September 8, 2009

Fried Tomatoes

Select three smooth, medium-sized, well-filled tomatoes; cut into slices half an inch thick; dredge them with flour or roll in egg and crumbs, and fry (or, rather, sautée) in a small quantity of hot fat, turning and cooking both sides evenly. Have prepared the following sauce: Add to a pint of milk a tablespoonful of flour, one beaten egg, salt, pepper, and a very little mace. Cream an ounce of butter; whisk into it the milk, and let it simmer until it thickens; pour the sauce on a hot side dish; arrange the tomatoes in the center, and add the chops opposite each other, and serve.

Plain broiled or papered chops may be served in this way.

From "Breakfast Dainties", by Thomas J. Murrey, 1885.