Savoury Tomatoes

Ingredients

• 3 tomatoes
• 2 tablespoonfuls of bread crumbs
• 1 tablespoonful of grated cheese
• 1 tablespoonful of cream
• 1/2 teaspoonful of sugar
• cayenne and salt
• 6 slices of unsmoked bacon
• 6 rounds of buttered toast

Method

1. 1

   Cut tomatoes in half, remove insides, mix with bread crumbs, cheese, cream, cayenne, salt, and sugar.

2. 2

   Refill tomato halves, top with bacon, and bake until done.

3. 3

   Serve on buttered toast.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 15. The excerpt below is the record exactly as published.

Savoury Tomatoes. For Five Persons. — 3 tomatoes ; 2 tablespoonfuls of bread crumbs ; 1 tablespoonful of grated cheese ; 1 tablespoonful of cream; J teaspoonful of sugar; caj'enne and salt; 6 slices ' of imsmoked bacon ; 6 rounds of buttered toast. Take three large tomatoes and cut them into halves, take out the insides and mix thoroughly with some i bread crumbs, a little grated cheese, a gill of cream, cayenne, salt, and half a teaspoonful of sugar ; re- ' place in the halves, and on top of each half place a i thin shce of unsmoked bacon. Put into the oven to cook, and when the bacon is done the tomatoes will be cooked. Serve each half on a round piece of thin buttered toast. SAVOURIES AND SWEE2S. 33 Cheese Toast. 1 .'?0R Two Persons. — 2 ozs. of cheese ; 1 egg ; 1 gill of I '■‘■k ; pepper and salt to taste ; 4 slices of buttered toast. I (Grate some clieese, add pepper and salt, a well- i ; aten egg, and sufficient milk to make it like cream, i arm aU togetlier in a saucepan and pour over some j > ces of hot buttered toast. It must be very hot. I j Sardine Sandwiches. I FFor Twenty-pour Sandwiches. — 24 slices of thin bread and ittter; 12 sardines; 2 eggs; 1 teaspoonful of chopped rrsley ; 1 teaspoonful of cayenne and black pepper ; 1 bunch watercress or one lettuce. ' < Cut some slices of thin bread and butter, and put i^e following mixture on each slice : bone and pass [Trough a sieve twelve sardines, the yolks of two j ird-boiled eggs, and a nice piece of butter ; add ';me finely chopped parsley, and season highly with l;.ack pepper and cayenne, mix all well together. Cut i.e sandwiches into oblong shapes and serve with : tess or lettuce in the middle. Cheese Straws. Foe Six Persons. — 2 ozs. of flour ; 2 ozs. of cheese (Par- eesan) ; 1 oz. of lard ; 1 oz. of butter ; 1 gill of water ; i' yenne and salt. Take two ounces of flour, two ounces of cheese, one ■nmce lard, one ounce butter ; mix into a light paste iith a little water, cayenne, and salt, roll out the aaste very thin, cut into straws, and bake in a quick wen. D 34 SAVOURIES AND SWEETS. I Canapis de Volaille. Fob Four Persons. — 8 slices of bread and butter; half a lettuce; 2 ozs. of chicken ; 4 anchovies; cayenne; 1 bunch of watercress. • Cut some thin slices of bread and butter, spread on them some shred lettuce, and on the lettuce spread Mayonnaise sauce, and on that place some thin slices: of chicken and fillets of anchovies, then another slice of bread and butter. Cut into oblong shapes, and serve on a najDkin with cress or lettuce in the middle. Cheese Trifles. For Four Persons. — 1 oz. of grated cheese; 1 egg; cayenne and salt

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