Miroton aux tomates
From The "Queen" cookery books: Entrees, 1901
Fill the center with baked tomatoes or broiled mushrooms.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 70. The excerpt below is the record exactly as published.
Miroton aux tomates. — Cut into neat slices some underdone beef or mutton, as for the first miroton, and heat these in a buttered baking tin, with peppey and salt and a little sherry, then dish them neatly iu a circle, on a hot dish ; add the liquor in the baking tin to half a pint or so of good tomato sauce, and let it just boil up, then pour it round and over the meat, filling up the centre with baked tomatoes
Cook this with the app: pantry check, scaling, and the assistant.