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Show Eggs a la Creole. ' Into a saucepan put two tablespoon-fuls tablespoon-fuls of chopped bacon, two tomatoes, skinned and cut fine, two tablespoon-fuls tablespoon-fuls of chopped red peppers, and one cupful of thinly sliced okra. Add one-half one-half cup of strong beef stock and simmer sim-mer until tho okra Is tender, adding inoro seasoning if requited. Poach eight eggs in boiling salted wator. Pour tho sauce on a hot platter, lift tho ejgs carefully from the water and arrange them on tho thick sauce. Garnish Gar-nish with toast points. |