'12 eggs'
'4 1/2 cups of chicken broth fat-free'
'1 1/2 cup heavy cream'
'1/3 cup grated Parmesan cheese'
'1 1/2 teaspoon salt'
For the pink sauce
'3 tablespoons chopped green onion'
'3 tablespoons butter or margarine'
'3 tablespoons all-purpose flour'
'1 1/2 cups milk'
'15 tomatoes, peeled and seeded, diced'
'3 tablespoons chopped parsley'
Salt and black pepper to taste
'3 tablespoons tomato extract'
'12 eggs'
'4 1/2 cups of chicken broth fat-free'
'1 1/2 cup heavy cream'
'1/3 cup grated Parmesan cheese'
'1 1/2 teaspoon salt'
For the pink sauce
'3 tablespoons chopped green onion'
'3 tablespoons butter or margarine'
'3 tablespoons all-purpose flour'
'1 1/2 cups milk'
'15 tomatoes, peeled and seeded, diced'
'3 tablespoons chopped parsley'
Salt and black pepper to taste
'3 tablespoons tomato extract'
'Preheat a oven to moderate temperature (170°F)'
'Beat the eggs slightly in a bowl'
'Add all ingredients and mix well'
'Pour the mixture into a baking dish or 12 individual cups'
'Place the baking dish or cups on a hot water bath that reaches 3/4 of the height'
'Bake for 20 to 25 minutes, or until set'
'Remove from oven and serve with pink sauce prepared as follows: melt butter or margarine in a skillet over moderate heat'
'Fry the green onion and add flour'
'Remove from heat and add milk slowly, stirring constantly'
'Add tomatoes, parsley, salt, pepper, tomato extract, and cook until tomatoes are tender, stirring occasionally'
'Serve 12 portions.'
