Stuffed Tomatoes
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Serve as soon as the stuffing is browned.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 70. The excerpt below is the record exactly as published.
Stuffed tomatoes. Dip your tomatoes into boiling water for a minute, peel, make a hole near the stalk, scoop out the centre of the toma- toes with a small spoon, and place them on a buttered or oiled sheet of paper in a baking tin. Make a stuffing with sausage- meat and very thin tomato sauce, fill the tomatoes with this, sprinkle with grated bread-crust
Cook this with the app: pantry check, scaling, and the assistant.