Tomates a la du Barry
From "Dainty dishes", 1903
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 29. The excerpt below is the record exactly as published.
TOMATES A LA Du BaRRY — TOMATOES, Du BaRRY Style. Choose 12 large ripe tomatoes ; scald and peel them, cut a small slice off the top of each, scoop out with the vegetable spoon, season with salt and lay upside down on a wire sieve. When ready to serve, fill with cold cooked cauliflower
Cook this with the app: pantry check, scaling, and the assistant.