Tomates aux Champignons

Ingredients

• 8 medium-sized ripe, but firm tomatoes
• 10 to 12 preserved mushrooms
• or 6 large fresh cup mushrooms
• 2 oz. butter
• 2 small shallots
• 2 tablespoonfuls white bread-crumbs
• ^ teaspoonful chopped parsley
• 2 tablespoonfuls rich demi-glace (No. 237) or Madeira (No. 237 a) sauce
• 8 rounds of fried bread (croutons)
• seasoning

Method

1. 1

   Remove stalks from tomatoes and scoop out pips and pulp.

2. 2

   Chop mushrooms finely.

3. 3

   Fry shallots in butter until golden, add mushrooms, bread-crumbs, and parsley; moisten with sauce, season, and fill tomatoes.

4. 4

   Place in a buttered sauté pan and cook in a sharp oven for about ten minutes.

5. 5

   Serve on croutons, garnished with parsley or watercress.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 405. The excerpt below is the record exactly as published.

Tomates aux Champignons.— 8 medium-sized ripe, but firm tomatoes, 10 to 12 preserved mushrooms, or 6 large fresh cup mushrooms, 2 oz. butter, 2 small shallots, 2 tablespoonfuls white bread-crumbs, ^ teaspoonful chopped parsley, 2 tablespoonfuls rich demi-glace (No. 237) or Madeira (No. 237 a) sauce, 8 rounds of fried bread (croutons) , seasoning

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