Tomatoes a la Francaise, Stuffed

Ingredients

• six good-sized, firm tomatoes
• a cupful of very fine bread-crumbs
• a half-teaspoonful of sweet herbs
• a teaspoonful of grated lemon-peel
• a beaten egg
• a heaping teaspoonful of butter
• another egg with a table-spoonful of water

Method

1. 1

   Slice tops off tomatoes and remove seeds.

2. 2

   Make stuffing with bread-crumbs, herbs, lemon-peel, melted butter, and a beaten egg.

3. 3

   Fill tomatoes, replace tops, coat with egg and bread-crumbs, and bake for 15 minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 491. The excerpt below is the record exactly as published.

Tomatoes a la Francaise, Stuffed. — Select six good-sized, firm tomatoes, slice the top smoothly from each, and remove the seeds without break- ing the walls of the tomato. Make a force-meat of a cupful of very fine bread-crumbs, seasoned with a half- teaspoonful of sweet herbs — parsley, marjoram, and thyme, minced fine — pepper and salt, and a teaspoonful of grated lemon-peel. Moisten this stuf- fing with a heaping teaspoonful of butter, melted, and stir in a beaten egg. Fill the tomatoes with the mixture, replace the tops, and tie on with a piece of thread. Mix another egg with a table-spoonful of water

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