Tomato with Sardines a la Parisienne

Ingredients

• Four tomatoes
• six sardines
• teaspoon anchovy paste
• one large tablespoon butter
• four tablespoons cream
• cayenne pepper
• salt
• one green pepper

Method

1. 1

   Select small tomatoes; put in hot water; remove the skin and cut in half crosswise.

2. 2

   Scoop out, just leaving a thin shell; being careful not to break.

3. 3

   Put butter in a pan; stir to a cream; add the sardines that have been skinned and boned; add the anchovy paste, pepper, salt, and, last, the whipped cream — carefully.

4. 4

   Stuff the halves of the tomatoes; put each, with the smooth side up, on a piece of buttered bread the same size as the tomato.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 10. The excerpt below is the record exactly as published.

Tomato with Sardines a la Parisienne, for Eight Persons Tomate aux Sardines, a la Parisienne Four tomatoes, six sardines, teaspoon anchovy paste, one large tablespoon butter, four tablespoons cream, cayenne pepper, salt, one green pepper

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