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3132. Scrambled Eggs, Henry

Plunge a sound green pepper in boiling water for two minutes, take out, pull off skin with a coarse towel, remove seeds and finely mince. Cut two ounces raw lean ham in thin julienne strips, place in a sautoire with a tablespoon of butter and fry for five minutes, tossing once in a while. Add two medium, seeded, peeled, finely chopped tomatoes, season with a half teaspoon salt and cook six minutes, gently tossing meanwhile. Break eight fresh eggs over, season with a half teaspoon salt, two saltspoons pepper, and set in oven for five minutes. Remove, place sautoire on range, mix eggs and ingredients thoroughly, dress on a hot dish and serve.

* Use the lamb left over from yesterday.


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