Stuffed Tomatoes

Ingredients

• 6 ripe Tomatoes
• 2 ozs. of Bread Crumbs
• 2 ozs. of Ham
• 1 teaspoonful of Parsley
• Pepper
• Salt
• 2 Shalots
• 1 Egg

Method

1. 1

   Prepare the tomatoes by hollowing them out.

2. 2

   Mix the bread crumbs, ham, parsley, pepper, salt, shalots, and egg.

3. 3

   Stuff the mixture into the tomatoes and bake until heated through.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 37. The excerpt below is the record exactly as published.

Pepper and Salt. Method. — Put an egg in each panakin, and a SALADS AND SAVOURIES. 109 tablespoonful of cream on the top with a pinch of grated cheese, salt and cayenne pepper. Have some boiling water in a saute pan ; place the panakins in this and poach lightly, then brown them in the oven or under the grill. IRitmess Devilled Skin and cut the kidneys in halves, and gently cook them in a little bacon fat, about 2 ozs., sprinkle them with cayenne and salt, add a dessert spoonful of sherry and a few drops of Worcester sauce or any relish. Make quite hot and serve. Xobster Cremes. Ingredients. — 1 Hen Lobster, 1 hard-boiled Egg, y2 pint Cream, y2 oz. Gelatine, 1 gill Fish Sauce (white), Cayenne, Salt, Aspic Jelly. Method. — Decorate some tiny moulds with clear aspic jelly and lobster coral, then a layer of yolk of egg (hard-boiled) put through a sieve. Chop up the lobster finely, white of egg, add the fish sauce, in which dissolve the gelatine. Whip the cream, mix all together and pour in decorated moulds. Serve with chopped aspic jelly. 1 10 SALADS AND SAVOURIES. /Ifcacarom a I’Stalienne. Ingredients. — lb. Tomatoes, 3 ozs. Macaroni, 2 table- spoonsful of Stock, ozs. of Cheese, 1 oz. Butter. METHOD. — Boil the macaroni (see recipe page 105). Then slice the tomatoes and stew them in the stock, pass through a sieve when done. Put the ounce of butter into a stewpan with the cheese and macaroni, then add the puree of tomatoes ; season with pepper and salt and serve very hot on a dish. /Hbusbrooms farced. Ingredients. — 6 cup Mushrooms, 2 ozs. chopped Ham, 2 ozs. Bread Crumbs, 1 tablespoonful White Sauce or Cream, % teaspoonful Shalot, ]/2 teaspoonful Parsley, 2 ozs. Butter, Cayenne and Salt. METHOD.- — -Peel the mushrooms and remove the stalks. Mince stalks, ham, shalot, and parsley, and sautd in butter for six minutes ; then add bread crumbs and seasoning, and stuff the mushrooms. Place on a baking sheet and put in a hot oven for about ten minutes. Garnish with raspings on top and serve on fried croutons of bread. ©pster Cassolettes. Ingredients. — 6 Oysters, 1 tablespoonful of Bechamel Sauce, ]/2 Truffle (chopped), 2 Mushrooms (chopped), Season- ing, 6 ozs. Butter, 1 Egg, Bread Crumbs. SALADS AND SAVOURIES. 1 1 1 METHOD. — Blanch and beard the oysters, chop them into about four, mix them with the sauce, truffle and mushroom, and keep warm in a stewpan. Take the butter, divide it equally into six pieces, roll each piece into the shape of a cork, then roll in bread- crumbs and shape again ; egg it well, and again roll in the crumbs. Take a sharp knife, in order to mark a lid, then place the cassolettes when all are prepared in a frying basket, dip in very hot fat, and fry a light fawn colour. Drain for a minute or two on kitchen- paper, then with a pointed knife raise the lid marked by the knife, and drain the melted butter from the inside into a basin ; fill each cassolette with the oyster mixture and replace the lid ; serve on a folded ser- viette. Garnish with parsley. NOTE. — Chicken or game can be prepared in the same manner, but would be more suitable for a breakfast dish. ©yster Savoury. Ingredients. — 6 Oysters (blanched and bearded), i'/z ozs. Bread Crumbs, oz. of Butter, a little grated Lemon Peel, Cayenne and Salt, the yolk of one Egg. METHOD. — After the oysters are blanched and bearded, chop them small and put them into a stew- pan with the butter. When the butter has melted, add all the other ingredients and cook over the gas till very hot. Pile this mixture upon some croutons, and garnish with lobster coral. 1 1 2 SALADS AND SAVOURIES. prawns in Bspic. Ingredients. — 3 dozen Prawns, 1 pint Aspic Jelly, a few sprigs Tarragon and Chervil. METHOD. — Take six small dariole moulds, set them in a basin of pounded ice. Melt half the jelly, run a little all round a mould ; then decorate it with leaves of the tarragon and chervil at the bottom, pour on a little aspic to cover the leaves and set again. Then place at equal distances the prawns in slanting lines of two prawns in each line up the sides of the mould, and between each line a decoration of tarragon and chervil leaves. Run a little aspic over these decorations to set them ; then proceed to fill up the mould with melted aspic. Prepare the other five moulds in the same manner and set on ice. When firm, dip each mould in a basin of warm water, and turn on to a dish. Arrange the little aspics on the dish, and fill up the spaces left with chopped jelly. \ \ A IRolls a la IRegime. Ingredients.— 7 small Rolls, 1 Crab, 1 tablespoonful Mayonnaise Sauce, 1 tablespoonful of whipped Cream, Salt and Cayenne to taste. Method.— -Scoop out the crumb from the rolls; then take the crab clear from the shell, and chop it up finely ; add the sauce, cream, and seasoning. Whisk all well together, and fill the rolls with the mixture. SALADS AND SAVOURIES. 1 13 Decorate with yolk of egg, rubbed through a sieve, white of egg chopped finely, and lobster coral. Dish on salad. Savoury ©melet. Ingredients. — 1 oz. Bacon Fat, 2 Eggs, 1 teaspoonful chopped Parsley, a little Shalot minced, and cooked Ham grated, Pepper and Salt. Method. — Work the yolks of eggs well, and mix in parsley, shalot, ham, pepper and salt. Whip up the whites as stiffly as possible and add to the other ingredients, mixing them lightly but thoroughly. Make the fat very hot in omelet pan, and turn in mixture and stir with a spoon for five seconds, cooking very gently. As soon as it begins to set, fold the omelet towards the handle of pan and tilt the pan ; when firm underneath, hold the pan under the grill to brown the top. Serve very hot. Note. — Omelets want a gentle heat. Cook them on the top of the grill with flames very low, and turn the gas on full to brown it underneath the grill. Scotch Moohcock. Ingredients. — yi oz. Butter, yz oz. Flour, 1 gill of Milk, Cayenne Pepper, Salt, 1 oz. grated Cheese, 1 teaspoonful Anchovy Sauce, 2 Eggs. Method. — Butter two slices of toast and boil one egg hard ; melt the butter in a stewpan, add the flour, H 1 14 SALADS AND SAVOURIES. pepper, and salt, and then the milk. When it boils, stir in the anchovy sauce and the yolk of one egg and cheese. Pour this mixture on to the toast, and decorate one with the chopped white of egg, and the other with the yolk. tomatoes Stufiefc. Ingredients. — 6 ripe Tomatoes, 2 ozs. of Bread Crumbs, 2 ozs. of Ham, 1 teaspoonful of Parsley, Pepper and Salt, and 2 Shalots

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