Pigeon Eggs In Tomatoes
|Tomato juice||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Sherry||1⁄2 Cup (8 tbs)|
|Onion||2 Tablespoon, finley chopped|
|Bread crumbs||1⁄2 Cup (8 tbs), toasted|
|Corn flakes||1⁄2 Cup (8 tbs), crumbled|
Boil the eggs for 15 minutes, shell them and set them aside.
They will look gelatinous.
Mix together in a saucepan the tomato juice, flour, ginger, salt, pepper, soy sauce, sherry and onion.
Bring the ingredients to a boil, stirring constantly.
Arrange the eggs in a small baking pan and pour sauce over them.
Sprinkle with bread crumbs and corn flakes and bake in a hot oven at 450 degrees for about 5 minutes.
Serve very hot.