Fried Tomatoes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Slice the tomatoes very thin, and then dust with salt and pepper. Beat the egg very light. Dip the Tomatoes first in this and then in the bread crumbs, and drop into the lard, covering the bottoms ...
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Ingredients
- 6 Nice, Large, Firm Tomatoes
- An Egg
- ½ Cupful of Bread Crumbs
- 2 Tablespoonfuls of Lard
- Salt
- Pepper
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