Tomates Farcis
From The profession of cookery, from a French point of view, 1894
Kidney potatoes can be prepared in the same way.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 57. The excerpt below is the record exactly as published.
Tomates farcis " is another economical entremet. Smooth, round tomatoes not over ripe should be chosen, and a small piece be cut out of the middle, and a little of the inside removed ; its place should be filled with a little forcemeat, or sausage meat alone w^ll do very nicely. Place the tomatoes in a tin with small bits oE butter
Cook this with the app: pantry check, scaling, and the assistant.