Stuffed Tomatoes, 1 (Tomates Fareies)

Ingredients

• 1 table-sp. good sauce or gravy
• 1 tea-sp. dried herbs
• A few browned bread-crumbs
• 5 medium-sized tomatoes
• 2 table-sps. bread-crumbs
• 2 table-sps. chopped ham or tongue
• 1 tea-sp. chopped parsley
• 1 shallot
• 1 oz. butter
• Salt
• pepper

Method

1. 1

   Wipe tomatoes, remove stalks, and scoop out the insides.

2. 2

   Season and drain.

3. 3

   Cook shallot in butter, add meat, bread-crumbs, herbs, and parsley.

4. 4

   Fill tomatoes with stuffing, sprinkle with bread-crumbs, and bake until tender.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 262. The excerpt below is the record exactly as published.

Stuffed Tomatoes, 1 (Tomates Fareies) 1 table-sp. good sauce or gravy. J tea-sp. dried herbs. A few browned bread- crumbs. 5 round croutons of fried bread. 5 medium -sized tomatoes. 2 table-sps. bread-crumbs. 2 table-sps. chopped ham or tongue. 1 tea-sp. chopped parsley. 1 shallot. 1 oz. butter. Salt, pepper. Wipe the tomatoes with a cloth, remove the stalk and cut a round piece neatly out of the top of each. With the end of a tea-spoon, scoop out the soft part from the inside, and put it into a basin. Be very careful whilst doing this not to break through the skin of the tomatoes, and do not make the sides too thin. Season the insides with pepper and salt and turn the tomatoes up- side down on a plate to drain. The soft part from the inside must be strained or rubbed through a sieve and kept for moistening the stuffing. The best meat to use for stuffing tomatoes is ham, tongue, or chicken, but any nicely cooked Stuffed Tomatoes meat will do. Melt the butter in a small sauce- pan, add to it the shallot very finely chopped, and cook it slowly over the fire for a few minutes. Then add to it the meat, white bread-crumbs, dried herbs finely powdered, and parsley. Mix well together, season to taste with pepper and salt, and bind with the strained liquid of the tomatoes and a little sauce or gravy if necessary. Cook over the fire to swell the crumbs, then fill up the tomatoes with this stuffing, piling it rather high in the centre. Do not pack them too tightly or they will burst in the cooking. Sprinkle a few browned bread-crumbs

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