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Eggs à la Livingstone

1/2 cup stewed and strained tomatoes 1/2 teaspoon salt 14 teaspoon paprika 2 tablespoons butter Pâté de foie gras Finely chopped truffles Beat eggs slightly, and add tomatoes, salt, and paprika. Melt butter in an omelet pan, add seasoned eggs, and cook same as Scrambled Eggs. Spread slices of toasted bread with pâté de foie gras. Pour over the eggs, and sprinkle with truffles.

Scrambled Eggs, Country Style Heat omelet pan, put in two tablespoons butter, and when melted turn in four unbeaten eggs. Cook until white is partially set, then stir until cooking is completed, when whites will be thoroughly set. Season with salt and pepper.