Forced Tomatas (French Receipt)
From Modern cookery, in all its branches, 1884
Serves 4
Serve as a garnish to beef or mutton.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 299. The excerpt below is the record exactly as published.
FORCED TOMATAS. ( French Receipt) Let the tomatas be well shaped and of equal size ; divide them nearly in the middle leaving the blossom-side the largest, as this only is to be used ; empty them carefully of their seeds and juice, and fill them with the following ingredients, which must previously be stewed tender in butter but without being allowed to brown : minced mush- rooms and shalots, with a moderate proportion of parsley, some lean of ham chopped small, a seasoning of cayenne, and a little fine salt, if needed ; let them cool, then mix with them about a third as much of fine crumbs of bread, and two yolks of eggs ; fill the tomatas, cover them with fine crumbs, moisten them with clarified butter, and bake them in a brisk oven until they are well coloured. Serve them as a garnish to stewed rump or sirloin of beef, or to a boned and forced leg of mutton. Minced lean of ham, 2 oz. ; mushrooms, 2 oz. ; bread-crumbs, 2 oz. ; shalots, 4 to 8 ; parsley, full teaspoonful ; cayenne, quarter salt- spoonful ; little salt, if needed ; butter, 2 oz. ; yolks of eggs, 2 to 3
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