Stuffed Tomatoes with Celeriac

Ingredients

• 6 or more even-sized round tomatoes (not over-ripe)
• salt
• lemon juice
• a few mushrooms
• Veloute or other good white sauce
• a little oiled butter

Method

1. 1

   Select 6 or more even-sized round tomatoes (not over-ripe), cut out the centre portion of each with a sharp cutter, then dip the tomatoes into boiling water, and skin them carefully.

2. 2

   Have ready a delicate, nicely-seasoned ragout, made of shredded celeriac cooked in salted water with lemon juice, and a few mushrooms, and Veloute or other good white sauce.

3. 3

   Fill the tomatoes with this, place them on a buttered baking tin, besprinkle with a little oiled butter, and bake in a fairly hot oven for about 15 minutes.

4. 4

   Dish up and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 94. The excerpt below is the record exactly as published.

Stuffed Tomatoes with Celeriac. Select 6 or more even-sized round tomatoes (not over-ripe), cut out the centre portion of each with a sharp cutter, then dip the tomatoes into boiling water, and skin them carefully. Have ready a delicate, nicely-seasoned ragout, made of shredded celeriac cooked in salted water with lemon juice, and a few mushrooms, and Veloute or other good white sauce. Fill the tomatoes with this, place them on a buttered baking tin, besprinkle with a little oiled butter

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