Ground Beef and Tomato Custard Pie from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to moderate (375°F.). Melt the butter in a skillet and sauté the scallions and the ground beef until the meat loses its color, breaking the meat up
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1¼ teaspoons salt
- 1 large tomato, skinned, seeded and chopped
- 1 pound beef round, ground
- 1 bunch of scallions, sliced
- 2 tablespoons butter
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- 1¼ cups heavy cream, scalded
- 4 eggs, lightly beaten
- 1 partially baked pie shell inches across, 2 inches deep)
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