Tomates farcies a la Suisse (Stuffed Tomatoes, Swiss Style)

Ingredients

• 8 to 10 small ripe and firm tomatoes
• a small terrine foie gras
• 4 preserved mushrooms
• 2 tablespoonfuls Madeira sauce (No. 237 a)
• 2 tablespoonfuls chopped ham
• 1 tablespoonful grated Swiss cheese
• 1 oz. butter
• salt
• pepper
• nutmeg
• chopped parsley

Method

1. 1

   Wipe tomatoes, cut tops, and scoop out pulp.

2. 2

   Mix foie gras, mushrooms, ham, cheese, and parsley with seasoning.

3. 3

   Fill tomatoes, place butter on top, and bake for about twenty minutes.

4. 4

   Serve on toasted bread.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 407. The excerpt below is the record exactly as published.

s farcies a la Suisse ( Stuffed Tomatoes, hot, Swiss Style). — 8 to 10 small ripe and firm tomatoes, a small terrine foie gras, 4 preserved mushrooms, 2 tablespoonfuls Madeira sauce {No. 237 a), 2 tablespoonfuls chopped ham, 1 tablespoonful grated Swiss cheese, 1 oz. butter, salt , pepper, nutmeg, chopped parsley

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