Devilled Tomatoes

Name: Devilled Tomatoes
Ingredients: 3 tomatoes; Salt and pepper; Flour; Butter for sautéing; 4 tablespoons butter; 2 teaspoons powdered sugar; 1 teaspoon mustard; ¼ teaspoon salt; Few grains cayenne; Yolk 1 “hard-boiled” egg; 1 egg; 2 tablespoons vinegar

Ingredients

3 tomatoes
Salt and pepper
Flour
Butter for sautéing
4 tablespoons butter
2 teaspoons powdered sugar
1 teaspoon mustard
¼ teaspoon salt
Few grains cayenne
Yolk 1 “hard-boiled” egg
1 egg
2 tablespoons vinegar

Steps

Wipe, peel, and cut tomatoes in slices. Sprinkle with salt and pepper, dredge with flour, and sauté in butter. Place on a hot platter and pour over the dressing made by creaming the butter, adding dry ingredients, yolk of egg rubbed to a paste, egg beaten slightly, and vinegar, then cooking over hot water, stirring constantly until it thickens.

More recipes with tomatoes, flour, butter, powdered sugar, mustard, cayenne pepper, eggs or vinegar

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.