Tomates Farcis a la Madras

Ingredients

• some ripe but firm tomatoes
• one onion
• 3 ounces of chopped cooked ham
• 1 quart of boiled rice
• season with salt
• a heaping teaspoonful of curry powder

Method

1. 1

   Make an incision in tomatoes, scoop out insides, and fill with a mixture of fried onion, ham, rice, and seasonings.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 29. The excerpt below is the record exactly as published.

quart of boiled rice; sea- son with salt and i teaspoonful of curry powder; 74 moisten with i gill of broth, add 24 peeled shrimps/ cut in small pieces, and fill the peppers with this prepa- ration. Finish as for other stuffed peppers. TOMATES A LA Du BaRRY — TOMATOES, Du BaRRY Style. Choose 12 large ripe tomatoes ; scald and peel them, cut a small slice off the top of each, scoop out with the vegetable spoon, season with salt and lay upside down on a wire sieve. When ready to serve, fill with cold cooked cauliflower, and serve on a folded napkin. TOMATES FaRCIS A LA MADRAS — ^StUFFED TOMA- TOES, Madras Fashion. Cho§e some ripe but firm tomatoes, make a circular incision the size of a 25-cent piece on the side of the stem, scoop out the interior of the tomato and fill with the following stuffing: Chop one onion fine and fry lightly in butter, add 3 ounces of chopped cooked ham and i quart of boiled rice and season with salt and a heaping teaspoonful of curry powder

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