Stuffed Tomatoes

Ingredients

• your tomatoes
• a lump of butter
• mushroom liquor
• thick purée of tomato
• olive oil

Method

1. 1

   Dip tomatoes in boiling water, peel, scoop out centers, fill with a mixture of butter, flour, mushroom liquor, tomato purée, olive oil, parsley, and eschalots.

2. 2

   Bake for 10-12 minutes and brown if necessary.

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 119. The excerpt below is the record exactly as published.

Stuffed tomatoes. Crème au citron. Lemon cream, Scalloped carp's roe. Trim and blanch the roe, boil in salt and water, with a little vinegar; when done, cut up into dice, and simmer for a few minutes in white thickening, moisten with a little water in which mushrooms have been boiled, and white wine ; season with salt, pepper, and a bouquet of mixed herbs ; as soon as the sauce thickens, add some sliced boiled mushrooms and cray- fish tails ; when done, remove the bouquet of herbs, stir in a lump of butter, and pour into scallop shells ; sprinkle with grated fried bread, brown in the oven, and serve. Turbot pie. Trim the turbot, parboïil it, and season the water with salt, pepper, cloves, a pinch of grated nutmeg, and some chopped herbs. Line a large pie dish with paste, add the turbot, garnish it with slices of hard-boiïled eggs, a finely-chopped onion, and plenty of fresh butter ; cover over with paste, and bake. Serve either hot or cold. Bordelaise sauce. Moisten some brown thickening with equal quantities of stock and white wine, season with chopped eschalots, parsley, salt and pepper; reduce for a few minutes, and serve. oi À, THE 366 BILLS OF FARE. _. OCTOBER 31. Potage au tapioca. Tapioca soup. Côte de bœuf braisée. Braised ribs of beef. Poulet sauté. Brown fricassée of fowl. Éperlans frits. Fried smelts. Salade russe. Russian salad. Pommes meringuées. Meringue of apples. Stuffed tomatoes. Dip your tomatoes into boiling water, and peel them, scoop out the centres with a small spoon, and place the tomatoes on atin dish. Take a lump of butter mixed with flour, a little mushroom liquor, thick purée of tomato, olive oil

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