Wednesday, 26 December 2007
EGGS ZANZIBAR
1 small egg plant1 thin slice of ham
6 eggs
2 tablespoonfuls of sherry
2 tablespoonfuls of tomato catsup
2 level tablespoonfuls of butter
1 dash of pepper
Cut the egg plant into slices, season it with salt and pepper, dip in
egg and bread crumbs and fry carefully in deep hot fat; put this on
brown paper in the oven to dry. Broil the ham, cut it into squares
sufficiently small to go neatly on top of each slice of egg plant.
Poach the eggs, and heat the other ingredients for the sauce. Dish the
egg plant on a platter, put on the ham, and on each piece of ham an
egg; baste with sauce and send to the table.
posted by kanx1976 at
05:39
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