A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 2946
Scrambled Eggs with Tomatoes and Chives
Œufs Brouilles aux Tomates et a la Ciboulette
❦
Scaled some tomatoes, peel and cut across in two, then into squares, and saute in butter; add them to the scrambled eggs when nearly done, also some finely cut-up chives. (see scrambled eggs with gravy, No. 2940).