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2461. Scrambled Eggs, Pelligrini

Cut two ounces lean bacon in very small, thin pieces and place in a sautoire with teaspoon melted butter and briskly fry for five minutes, tossing once in a while. Peel two medium, sound, fresh, red tomatoes, cut them in eight pieces each, then add them to the bacon. Season with three saltspoons salt, two saltspoons pepper, and briskly cook for five minutes. Carefully crack eight fresh eggs into the sautoire over the bacon and tomatoes, season with half teaspoon salt and two saltspoons pepper, pour over half gill cream, set them in the oven for five minutes. Remove, place on the range, then with a spoon gently mix the eggs with the tomatoes and bacon. Dress on a hot, deep dish and serve.


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