Stuffed Tomatoes

Ingredients

• one onion
• one green pepper
• four fresh mushrooms
• four ounces of cooked ham
• one-half a cup of fresh bread crumbs
• the yolks of three eggs
• one tablespoonful of chopped parsley
• some nutmeg
• six medium-sized tomatoes

Method

1. 1

   Chop onion, green pepper, mushrooms, and ham.

2. 2

   Fry onion, pepper, and mushrooms in butter, add ham and chopped tomatoes, boil, then mix in bread crumbs, egg yolks, parsley, chives, and nutmeg.

3. 3

   Fill tomatoes with this mixture, sprinkle with bread crumbs and butter, and bake for twelve minutes.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 46. The excerpt below is the record exactly as published.

stuffed tomatoes, adding to the filling some chopped, cooked sweetbreads. Place a thin round piece of fat salt pork on top of the filling. Put the artichokes in a buttered saucepan, and add a little claret wine and one-half a pint of brown stock. Put on the cover, and cook for 86 r LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. f LOUIS' EVERY WOMAN'S COOK BOOK half an hour in a moderate oven. Place the artichokes on a platter, boil down the stock in which they were cooked to one-half a gill, add a little brown sauce and one ounce of butter. Pour over the artichokes. BAKED CAULIFLOWERS Remove the hard parts of a cauliflower, and divide the rest into small flowerets ; cook in salt water until tender, drain well. Arrange them in a baking-dish, sprinkle grated Parmesan cheese over them, and then cover with a thick cream sauce. Sprinkle a few fresh bread crumbs and plenty of grated Parmesan cheese over it; then pour over all some butter and bake to a nice golden colour. CEPES PROVENCALS Slice some cepes into thick pieces, and fry in olive-oil with a chopped shallot onion and a crushed clove of garlic. Add a little Sauterne wine and some tomato sauce. Put into a deep dish, sprinkle chopped parsley over it, and surround with small pieces of toast. MUSHROOMS BOURGEOISE S Peel twelve fresh mushrooms, leaving on part of the stems ; arrange in a baking-dish, with stems up. Sprinkle salt and pepper over them, also the juice of one-half a lemon and two ounces of melted butter. Bake in a moderate oven for fifteen minutes, and serve in the same dish. Toast separate. STUFFED TOMATOES S Chop fine one onion, one green pepper, four fresh mush- rooms, and four ounces of cooked ham. Fry the first three articles in butter until cooked, add the ham and two peeled tomatoes chopped fine. Boil for a few minutes, then add one-half a cup of fresh bread crumbs, the yolks of three eggs, one tablespoonful of chopped parsley, chives, and some nutmeg. Cut the tops off six medium- sized tomatoe

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