Stuffed Tomatoes

Ingredients

• 6 firm, ripe, even-sized tomatoes
• 2 oz. of fresh butter
• 3 tablespoonsful of fine white breadcrumbs
• 6 finely-chopped preserved mushrooms
• a little chopped parsley or chives
• season with salt and pepper
• 2 yolks of eggs
• a little cream

Method

1. 1

   Take 6 firm, ripe, even-sized tomatoes, cut off the tops; scoop out the insides, rub the pulp through a fine wire sieve; with this prepare the stuffing, adding 2 oz. of fresh butter, 3 tablespoonsful of fine white breadcrumbs, 6 finely-chopped preserved mushrooms, and a little chopped parsley or chives.

2. 2

   Season with salt and pepper.

3. 3

   Stir the mixture over the fire until warm through, then bind with 2 yolks of eggs and a little cream.

4. 4

   Fill the tomatoes with the stuffing thus prepared.

5. 5

   Place them side by side in a well-buttered saute-pan.

6. 6

   Strew over some breadcrumbs, and bake them in a brisk oven for about 15 minutes.

7. 7

   Dish up, sauce round with Piquante sauce, and serve.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 92. The excerpt below is the record exactly as published.

Stuffed Tomatoes. Take 6 firm, ripe, even-sized tomatoes, cut off the tops ; scoop out the insides, rub the pulp through a fine wire sieve ; with this prepare the stuffing, adding 2 oz. of fresh butter, 3 tablespoonsful of fine white breadcrumbs, 6 finely-chopped preserved mushrooms, and a little chopped parsley or chives. Season with salt and pepper. Stir the mixture over the fire until warm through, then bind with 2 yolks of eggs and a little cream

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