Stuffed Tomatoes

Ingredients

• six firm, ripe, even sized tomatoes
• 2 ozs. of fresh butter
• three tablespoonfuls of bread crumbs
• six finely chopped preserved mushrooms
• a little chopped parsley or chives
• two yolks of eggs
• a little cream
• season with salt
• and pepper

Method

1. 1

   Cut tops off tomatoes and scoop out insides.

2. 2

   Prepare stuffing with the pulp, butter, breadcrumbs, mushrooms, parsley, yolks, and cream.

3. 3

   Fill tomatoes with stuffing, place in a buttered paper-bag, and bake in a hot oven for about 15 minutes.

4. 4

   Serve hot.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 35. The excerpt below is the record exactly as published.

Stuffed Tomatoes. Take six 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 ozs. of fresh butter, three table-spoonfuls of bread crumbs, six finely chopped preserved mush- rooms, and a little chopped parsley or chives ; season with salt and pepper. Stir the mix- ture, and bind with two yolks of eggs and a little cream

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