Scrambled Eggs with Tomato Puree

Select two or three good tomatoes; put them beside each other in a wire basket and plunge into boiling water for two minutes simply to scald and remove the skins; drain off and press through a sieve: should the puree be too thin put it on a hair sieve to drain, then warm and season it. Scramble seven or eight eggs in a saucepan the same as for scrambled with gravy (No. 2940); when properly thickened remove and mix in the prepared puree; pour the whole into a deep dish. Sprinkle over with half-glaze (No. 400), using a brush, and surround with bread croutons (No. 51).