Tomates Farcies au Gratin

Ingredients

• two ounces of ham
• a tablespoonful of crumbs
• two ounces of butter
• seven tomatoes
• an ounce of Parmasan cheese
• the parsley

Method

1. 1

   Chop shalots, onion, mushrooms, ham, and parsley finely.

2. 2

   Brown bread crumbs in the oven.

3. 3

   Melt butter in a stewpan, add chopped ingredients, and stir for 10 minutes.

4. 4

   Scoop out tomatoes, fill with the mixture, sprinkle with crumbs and cheese, and warm in the oven before serving.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 165. The excerpt below is the record exactly as published.

Tomates Farcies au gratin" 1. We take the shalots and the onion, peel them, and chop them up finely on a board. 2. We take the mushrooms, cut off the ends of the stalks, wash them in cold water, peel them, and chop them up finely. 3. We take two ounces of ham, and chop it up finely. 4. We take the parsley, wash it, dry it, and chop it up finely. 5. We take some crumb of bread and rub it through a wire sieve on to a plate ; there should be a tablespoonful of crumbs. 6. We put the crumbs on a tin in the oven to brown ; we must watch them, and not let them burn ; when they are brown enough we take the tin out and turn the crumbs on to a plate. 7. We put two ounces of butter in a stewpan, we also add the chopped ham, and vegetables ; put the stewpan over the fire, and stir the contents wrell for ten minutes ; Appendix — Tomates Farcie an Gratin. 449 after that time we take the stewpan off the fire, and stand it on a piece of paper on the table. 8. We take seven tomatoes (they should be of equal sizes if possible), cut off the tops of them with a sharp knife, and carefully scoop out the inside. 9. We take an ounce of Parmasan cheese

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