Tomatoes à la Provençale

Ingredients

• 2 units of chopped bacon or ham
• half of chopped parsley
• 2 units chopped mushrooms
• 2 of yolk of egg
• 3 units of salad oil

Method

1. 1

   Proceed as before, but make the farce with 2 units of chopped bacon or ham, half of chopped parsley and onions, 2 units chopped mushrooms, and 2 of yolk of egg.

2. 2

   Run the tomatoes, and stew in a pan with 3 units of salad oil.

Nutrition per serving

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 199. The excerpt below is the record exactly as published.

of yolk of egg. Poach in little round moulds. AVhen cold, egg, crumb, and fry, or do in batter. 31. Peas k la Parisienne. — As No. 29, only with the addition of two cloves and a little winter savoury. The cooking should be done in a tightly closed vessel over a masked fire, and the pan should be shaken occasionally. 32. Potatoes Maitre d’Hotel. — Boiled potatoes, sliced, warmed up with butter, chopped parsley, a unit or two of white sauce, and the squeeze of a lemon. 288 The Complete Indian •33. Potatoes au Gratin.— Make a crouton of fried breiid, slice cold boiled potatoes, and arrange in rows in the crouton with the lollowing mixture between each row ; Two units white sauce, 2 of butter, 4 of yolk of egg, 2 of grated cheese, nutmeg, pepper, salt, lemon juice, and 2 units of cream. Sprinkle with fried bread- cruinks, and serve. Potatoes k, I’ltalienne. — Bake large-sized potatoes, cut off a lid, and scoop out the inside, mash and mix with 1 unit boiled rice to every 4 of pulp, ^ grated cheese, 1 of butter, some pepper and salt. Fill the skins, and serve very hot. 135. Potato Soufflees. — Bake large potatoes, cut off a lid, remove the inside, and mash well ; add minced onions, parsley, salt, ^ unit butter, and 2 units eggs, to every G of pulp ; fill and bake. These soufflees may be varied by using bacon, cheese, sausage meat, or any seasoning. Half potato pulp and hall spinach is very nice. 3G. Potato Chips. — Cut like corks, then slice very fine, put in a frying basket, and plunge in boiling fat. When half done remove, and let them get cold. Plunge] again into boiling fat, and they should blow up like little bladders. 37. Spinach k I’ltalienne. — Boil in plenty of water, passthrough a fine sieve, add 1 unit of cream, 1 of butter, some nutmeg and salt to every 15 of spinach, reduce till a stiff pui'ee, and serve with croutons. '1 be delicacy of this dish depends on the smoothness of the puree. 38. Turnips, Blanquette of. — Boil white turnips. AV'hen cold, slice, and lay in a soup-plate with thick scalded cream between each layer; season with pepper and salt, and just heat through. Any cooking is disastrous. 36. Tomatoes au Gratin {original ?-ec?>e).— Slice off the st-ilk ends of large ripe tomatoes, and scoop out the seeds and pulp with a spoon, taking care not to remove too much. To 1 unit of pulp add 1 of bread crumbs, ^ of chopped hard-boiled egg, 1 of whipped cream, ;i suspicion of onion, salt, and pepper ; mix to a rather liquid farce, fill the tomatoes, and cover with fried bread- crumbs and a grate of cheese. Bake till done, and serve with the remainder of the pulp made into a thin puree with ordinary stock. 40. Tomatoes and Parsley. — Slice any numher of tomatoes in a fire-proof china dish. Put in layers with plenty of minced parsley between ; j)epper, salt. Cover with browned bread-crumbs. Baste with butter, and bake. Housekeeper and Cook 289 41. Tomatoes h la Provengale.— Proceed as before, but make the farce with 2 units of chopped bacon or ham, ^ of chopped parsley and onions, 2 units chopped mushrooms, and 2 of yolk ot egg. riu the tomatoes, and stew in a pan with 3 units of salad oil

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