of doing this ; for instance, peel and slice the tomatoes,
and arrange them in a well-buttered dish, previously
strewn with crumbs, grated cheese, pepper and salt,
either in layers by themselves, or alternately with
parboiled and sliced onion, cover these with grated j
cheese, breadcrumbs, pepper, salt, and minced chives i
or parsley, and repeat these layers till the dish is ,
full, finishing with the crumbs, &c. ; put some morsels
of butter over it all, and bake for twenty minutes or
so. Or, again, choose large tomatoes, cut a thick
slice off the top (or if very large, halve them), scoop
out as much of the flesh as you can without endanger-
ing the skins, and put the latter aside. Now fry
a small tablespoonful of minced chives in ^oz. of
butter, till nicely coloured, then add the scooped out
pulp of half a dozen tomatoes, and stir it altogether
over the fire till the tomatoes are cooked ; then sieve
it, add sufficient freshly-grated and seasoned white
breadcrumbs to thicken it, mix to it the well-beaten
yolks of two eggs'for every three tomato cases, and fill
the tomato cases with this mixture, dust them lightly
with grated cheese, put a tiny pat of butter on each,
and bake on a buttered baking-tin for ten minutes,
and use.
Tomato puree. — Break up six good tomatoes,
and put them into a pan with 1 to l^oz. fresh butter,
with a small quartered onion, a bouquet (thyme,
parsley, bay-leaf, &c.), one clove, and enough cold
water just to cover the tomatoes; add a little salt
and some peppercorns, bring it gently to the boil,
shaking the pan from time to time lest the pim'e
should stick to the pan, and when tender enough sieve
VEGETABLES.
135
it ; remove the pips and the peel, rubbing the sieve
well to extract every drop of pulp, leaving the pips
and the skins quite dry, scrape the residue under
the sieve, and add it to the rest of the puree, for this
is the best part. Cook this uncovered, or the purt%
will be too thin. This puree, if made rather thick,
and mixed with a little grated Parmesan cheese,
minced chives, and coralline pepper, makes delicious
tomato souffles, according to the recipe given for
spinach souffles.
Tomatoes, steioed. — Peel, stalk, and slice as many
tomatoes as you need, and lay them in a pan (enamelled
for choice), with loz. of butter or delicately-clarified
dripping for each ^Ib. of sliced tomato✪ Stewed Tomatoes; cover the
pan, and cook very slowly till tender, which they
should be in about twenty minutes, then serye. If
liked, the tomatoes need only be halved instead of
sliced.
stuffed. — Prepare the tomatoes as for
tomates gratinees, removing the pips and pulp with
a silver spoon, and set these cases on a well-buttered
baking dish. Mix the pulp, freed from pips, with
breadcrumbs or cooked rice, minced or grated ham,
tongue, or any meat, finely-minced shallot, thyme,
marjoram, parsley, pepper, and fait, and fill the
cases with this mixture, piling it up well, shake a
little salad oil, or put some morsels of butter over
each, and bake for a few minutes. If liked, mush-
rooms may be used instead of meat, whilst anchovies,
capers, truffles, &c., can one and all be used as
you please. The proportions are two tablespoonfuls
of freshly-made white breadcrumbs✪ Stuffed Tomatoes and a teaspoonful
136
VEGETABLES.
Page 68 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
of doing this ; for instance, peel and slice the tomatoes, and arrange them in a well-buttered dish, previously strewn with crumbs, grated cheese, pepper and salt, either in layers by themselves, or alternately with parboiled and sliced onion, cover these with grated j cheese, breadcrumbs, pepper, salt, and minced chives i or parsley, and repeat these layers till the dish is , full, finishing with the crumbs, &c. ; put some morsels of butter over it all, and bake for twenty minutes or so. Or, again, choose large tomatoes, cut a thick slice off the top (or if very large, halve them), scoop out as much of the flesh as you can without endangering the skins, and put the latter aside. Now fry a small tablespoonful of minced chives in ^oz. of butter, till nicely coloured, then add the scooped out pulp of half a dozen tomatoes, and stir it altogether over the fire till the tomatoes are cooked ; then sieve it, add sufficient freshly-grated and seasoned white breadcrumbs to thicken it, mix to it the well-beaten yolks of two eggs'for every three tomato cases, and fill the tomato cases with this mixture, dust them lightly with grated cheese, put a tiny pat of butter on each, and bake on a buttered baking-tin for ten minutes, and use.
Tomato puree. — Break up six good tomatoes, and put them into a pan with 1 to l^oz. fresh butter, with a small quartered onion, a bouquet (thyme, parsley, bay-leaf, &c.), one clove, and enough cold water just to cover the tomatoes; add a little salt and some peppercorns, bring it gently to the boil, shaking the pan from time to time lest the puree should stick to the pan, and when tender enough sieve
it ; remove the pips and the peel, rubbing the sieve well to extract every drop of pulp, leaving the pips and the skins quite dry, scrape the residue under the sieve, and add it to the rest of the puree, for this is the best part. Cook this uncovered, or the puree will be too thin. This puree, if made rather thick, and mixed with a little grated Parmesan cheese, minced chives, and coralline pepper, makes delicious tomato souffles, according to the recipe given for spinach souffles.
Tomatoes, steioed. — Peel, stalk, and slice as many tomatoes as you need, and lay them in a pan (enamelled for choice), with loz. of butter or delicately-clarified dripping for each ^Ib. of sliced tomato; cover the pan, and cook very slowly till tender, which they should be in about twenty minutes, then serye. If liked, the tomatoes need only be halved instead of sliced.
stuffed. — Prepare the tomatoes as for
tomates gratinees, removing the pips and pulp with a silver spoon, and set these cases on a well-buttered baking dish. Mix the pulp, freed from pips, with breadcrumbs or cooked rice, minced or grated ham, tongue, or any meat, finely-minced shallot, thyme, marjoram, parsley, pepper, and salt, and fill the cases with this mixture, piling it up well, shake a little salad oil, or put some morsels of butter over each, and bake for a few minutes. If liked, mushrooms may be used instead of meat, whilst anchovies, capers, truffles, &c., can one and all be used as you please. The proportions are two tablespoonfuls of freshly-made white breadcrumbs and a teaspoonful
Records on this page
Stewed TomatoesStuffed Tomatoes