Pommes de Terre aux Tomates d la Savarin

Ingredients

• 8 small even-sized potatoes
• 4 firm tomatoes
• 1 onion
• 1 oz. Parmesan cheese
• 2 egg-yolks
• 1 oz. bread-crumbs
• 1 oz. butter
• 1 oz. chopped ham
• salt
• pepper
• 2 slices of toasted bread

Method

1. 1

   Peel the potatoes, cut off the ends of each, scoop out by means of a column-cutter the centre of each potato, fry in hot fat a golden colour, and drain.

2. 2

   Put the butter in a small stewpan; when hot put in the onion, finely chopped, cook just for a minute over the fire, then add the Parmesan cheese, finely grated, and the bread-crumbs, stir for two minutes, remove from the fire, add the yolks of eggs and a pinch of salt and pepper.

3. 3

   Cut the tomatoes in two crossways, squeeze out gently a little of the juice, chop up the ham finely, sprinkle over the cut halves of tomatoes, fill the centre of the potatoes with the prepared stuffing, place one in the centre of each tomato.

4. 4

   Brush over with a little oiled butter, stand them in a buttered baking-tin or saute-pan, cover over with a piece of buttered paper, and bake in a hot oven for ten minutes; dish up on rounds of freshly toasted bread, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 397. The excerpt below is the record exactly as published.

Pommes de Terre aux Tomates d la Savarin.— 8 small even-sized potatoes, 4 firm tomatoes, 1 onion, 1 oz. Parmesan cheese, 2 egg-yolks, \ oz. bread-crumbs, 1 oz. butter, 1 oz. chopped ham, salt and pepper, 2 slices of toasted bread

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