Stuffed Tomatoes a la Milanaise

Ingredients

• six tomatoes
• a bit of butter
• finely-minced cold veal and bacon or mutton or beef and bacon
• fried breadcrumbs

Method

1. 1

   Cut a round from the top of six tomatoes, scoop out the seeds, dust well with pepper and salt, and put a bit of butter in each tomato.

2. 2

   Fill with finely-minced cold veal and bacon or mutton or beef and bacon.

3. 3

   Sprinkle fried breadcrumbs on top, grease a bag well, put in the tomatoes and cook in a fairly quick oven for from 10 to 12 minutes.

4. 4

   Dish up on a very hot dish and serve.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 28. The excerpt below is the record exactly as published.

six tomatoes, scoop out the seeds, dust well with pepper and salt, and put a bit of butter in each tomato, fill with finely- minced cold veal and bacon or mutton or beef and bacon. Sprinkle fried breadcrumbs

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