EGGS POACHED WITH TOMATO SAUCE
Four ounces of rice, 1 oz. butter, white vegetable stock, ¹⁄₄ pint tomato sauce, seasoning, 4 or 5 poached eggs, breadcrumbs, 1 raw egg, watercress.
Four ounces of rice, 1 oz. butter, white vegetable stock, ¹⁄₄ pint tomato sauce, seasoning, 4 or 5 poached eggs, breadcrumbs, 1 raw egg, watercress.
Method.—Put the rice into a saucepan with some cold salted water; bring it to boiling point and keep it boiling for ten minutes, then wash it in cold water and put it into a saucepan containing plenty of boiling stock and let it boil steadily until it is done. Drain the rice thoroughly and put it back into the saucepan for a few minutes to dry by the side of the stove; then season it with salt, freshly-ground black pepper, a dust of curry powder, and a tablespoonful of grated Parmesan cheese, and spread it out on a flat dish. When cold, take about a heaped dessertspoonful of the rice at a time and form it into four or five little round cakes, capable of taking a poached egg; brush the rice cakes over with egg, then cover them with fine, dried breadcrumbs, and fry them in a bath of boiling fat until they are a deep gold in colour. Have ready four or five poached eggs, which have been neatly trimmed, place one on each rice cake and pour a tablespoonful of hot tomato sauce over the eggs, and serve garnished with watercress which has been dressed with oil and vinegar.