Tomatoes a la Marseillaise

Ingredients

• six good-sized, firm, red tomatoes
• half a gill of sweet oil
• one shallot, finely chopped
• two cloves of crushed garlic
• two hard-boiled egg yolks
• a teaspoonful of chopped chives
• the same of parsley
• two medium-sized, finely chopped anchovies
• an ounce of butter
• a little fresh bread-crumbs
• three or four drops of clarified butter

Method

1. 1

   Prepare tomatoes by cutting in halves.

2. 2

   Heat sweet oil in a frying pan, cook tomatoes briefly, then place in a baking dish.

3. 3

   Prepare stuffing with shallot, garlic, egg yolks, chives, parsley, anchovies, and butter.

4. 4

   Stuff tomatoes, sprinkle with bread-crumbs, and bake in a hot oven for eight minutes.

5. 5

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 251. The excerpt below is the record exactly as published.

Tomatoes a la Marseillaise.— Take six good-sized, firm, red tomatoes ; wipe, and cut them in halves through the sides. Place half a gill of sweet oil in a frying-pan ; let it heat well ; lay in it the tomatoes on the sides which were cut, and cook briskly for one minute. Butter well a tin baking-dish, and lay the tomatoes in this on the uncooked side, 3IO THE TABLE. and season with half a pinch each of salt and pepper. Make a stuffing with one shallot, finely chopped, two cloves of crushed garlic, two hard- boiled egg yolks, a teaspoonful of chopped chives, the same of parsley, two medium-sized, finely chopped anchovies, and an ounce of butter. Mix well together in a bowl, and cover the tops of the tomatoes with the stuff- ing, dividing it equally. Sprinkle a little fresh bread-crumbs over them ; drip three or four drops of clarified butter

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