Panned Tomatoes

Ingredients

• 4 firm tomatoes
• 1 tablespoon butter
• 1 cup milk
• 1 tablespoon flour

Method

1. 1

   Cut tomatoes in halves.

2. 2

   Heat butter in frying-pan.

3. 3

   Dip tomatoes in flour, put cut side down in pan, cover, and cook until browned.

4. 4

   Transfer to hot dish, stir in flour, add milk, stir until thickened, season, boil for 1 minute, and pour around tomatoes.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 75. The excerpt below is the record exactly as published.

Panned Tomatoes. — Cut firm tomatoes in halves. For 4, heat 1 tablespoon butter in frying-pan. Dip tomatoes in floru', put cut side down in pan, cover, and cook over hot Are until browned. Transfer to hot dish, sprinkle 1 tablespoon flour in pan, stir, add 1 cup milk

Cook this with the app: pantry check, scaling, and the assistant.