Tomato Farcie
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Serve on fried toast.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 144. The excerpt below is the record exactly as published.
six nice, small, fresh tomatoes, and scald by pouring boiling water over them. Remove the skin, scoop out the inside, and set in an ice-box. Cook some sweetbreads and put them through the meat machine. Also chop fine some mushrooms and mix them with the sweetbreads. Chop fine two trufSes and set them aside. Make a sauce of the foUowing : One tablespoonful of butter and one tablespoonful of flour put in a saucepan and let come to a boil. Then add one cupful of white stock
Cook this with the app: pantry check, scaling, and the assistant.