Tomates Farcies au Gratin
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 383. The excerpt below is the record exactly as published.
TOMATES FARCIES AU GRATIN Having prepared the tomatoes as above, stuff them with somewhat stiff Duxelles; sprinkle with raspings and a few drops of oil, and set the gratin to form in a hot oven. On taking the dish out of the oven, surround the tomatoes with a thread of clear tomatéd half-glaze sauce. 2266—TOMATES FARCIES A LA PROVENCALE Prepare the tomatoes as follows :—Cut them in two; remove their seeds; season them, and place them, cut side undermost, in an omelet-pan containing very hot oil. Turn them over when they are half-cooked; cook them for a little while longer; lay them on a gratin-dish, and stuff them with the following preparation:—For six tomatoes
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Cook this with the app: pantry check, scaling, and the assistant.