Tomates aux Champignons

Ingredients

• 1 oz. butter
• 1 small shallot
• 6 small mushrooms
• 2 tablespoonfuls browned crumbs
• 1 teaspoonful chopped parsley
• Pepper
• salt
• 3 medium-sized round toma- toes
• Water-cress

Method

1. 1

   Melt the butter in a pan, fry the shallot and the chopped mushrooms, then add the parsley, pepper, salt and brown crumbs.

2. 2

   Cut the tomatoes in halves and remove the seeds, fill the hollows with the prepared mixture, put a small piece of butter on each, sprinkle with brown crumbs, and bake in a moderate oven for 10 minutes.

3. 3

   Serve with water-cress, which may be slightly sprinkled with salad oil, and chilli and tarragon vinegar.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 32. The excerpt below is the record exactly as published.

Tomates aux Champignons. 1 oz. butter. 1 small shallot. 6 small mushrooms. 2 tablespoonfuls browned crumbs. 1 teaspoonful chopped parsley. Pepper and salt. 3 medium-sized round toma- toes. Water-cress

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