Snowballs in Tomatoes

Ingredients

• boil a pint of milk
• the whites of two eggs
• a pinch of salt
• a sprig of green parsley

Method

1. 1

   Boil the milk with a pinch of salt.

2. 2

   Beat the egg whites to a stiff froth with a pinch of salt, then drop spoonfuls into the boiling milk.

3. 3

   Cook for a few moments until they swell.

4. 4

   Lift them out, drain the milk, and set on the red puree of tomatoes.

5. 5

   Garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 50. The excerpt below is the record exactly as published.

Boil a pint of milk witli a pincli of salt ; beat to a stiff froth the whites of two eggs also with a pinch of salt_, then drop this snow by small spoonfuls into the boiling milk ; they will swell out, and take but a few moments to cook. Lift them carefully out, let all the milk drain from them, then set on the red puree, and put a sprig of green parsley in the centre of each. This is called " Snowballs in Tomatoes,'^ and is a very effective dish. Stuffed Tomatoes are great favourites with many people. The tomatoes used in this way should be of a fair size. Remove the core and a small portion of the inside, then fill up with forcemeat, sausage- meat, or any nice mince well seasoned. Place them in a well buttered baking-tin, sprinkle a few bread raspings over the top of each, then bake for ten or fifteen minutes, but do not allow the tomatoes to fall. Tomatoes are very good if simply baked with a little butter, and salt and pepper, but if done au gratin they are better still. I50 TOMATOES. After buttering the bottom of the dish^ sprin- kle upon it a few bread-crumbs^ finely chopped parsley, and chives or shallot, then the tomatoes — the core removed — and cover with the same ingredients, having a few more bits of butter for the top of all. Bake for twenty minutes. Again, with a dish of cauliflower and maca- roni, if dressed in the usual manner, and a puree of tomatoes used in place of white sauce, the change would be found very acceptable. A sliced tomato is a great improvement to any salad, and the smaller ones should always be set on one side for decorative purposes. In a cool place they will keep for some time. For a cold dish, and a very refreshing one, a Tomaio Mayonnaise is excellent. If possible, skin the tomatoes, cut them in half, set them in a glass dish, and put on the ice or in a very cold place for half an hour. Make the mayonnaise with the yolks of two hard- boiled eggs and a tablespoonful of vinegar, beaten together to a cream, a pinch of salt

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