Tomatoes a la Berlin

Ingredients

• Three or four ripe tomatoes
• 1 set of calf's or sheep's brains
• 1 pint of Béchamel sauce
• 1 tablespoonful chili vinegar
• 1 teaspoonful chopped parsley
• 1 tablespoonful cream
• 1 yolk of egg
• salt
• pepper
• cayenne

Method

1. 1

   Cut a piece off the stalk end of the tomatoes, and scoop out the inside.

2. 2

   Blanch and cook the brains for five minutes.

3. 3

   Chop them, put them into the Béchamel sauce, add the cream, yolk of egg, vinegar, and parsley; season to taste.

4. 4

   Fill the tomatoes with this mixture.

5. 5

   Place them on a buttered tin in the oven for ten minutes, and serve on croutons.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 46. The excerpt below is the record exactly as published.

1 yolk of egg, salt, and pepper. Rub the potatoes through a wire sieve. Mix into them the ham, egg, parsley, and seasoning. Make into small balls egg and breadcrumb and fry a golden brown. Cheese Straws. Two oz. of flour, 2 oz. of grated Parmesan, 1 oz. of butt* J yolk of egg. Mix into a paste, adding a dust ot cayen 11B M 18>i CAM EBON* 8 COOKERY BOOK. pepper; roll out one-third of an inch thick, cat into stra*4 and bake in a quick oven. These keep well if pot is a tin box and kept covered. Tomato Omelette. Four ripe tomatoes, 1 teaspoonful flour, 1 giU of milk, 4 eggs, pepper and salt to taste. Peel the tomatoes and rob them through a sieve. Make a paste with the flour and milk; add to this the eggs well beaten, the tomatoes, and seasoning. Pour into an iron frying-pan and cook first over the fire till set, then finish under the grill or before the fire. Serve very quickly. Tomatoes a la Berlin. Three or four ripe tomatoes, 1 set of calf's or sheep's brains, } pint of B6chamel sauce, 1 tablespoonful chili vine- gar, 1 teaspoonful chopped parsley, 1 tablespoonful cream, 1 yolk of e^ f salt, pepper, and cayenne

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