Tomatoes a la Reforme

Ingredients

• some bacon
• cooked ham
• tongue
• hard-boiled egg
• truffles
• some ripe, firm, and even-sized tomatoes
• buttered saute-pan

Method

1. 1

   Cut some bacon, cooked ham, tongue, hard-boiled egg, and truffles, into fine strips about an inch long.

2. 2

   Take some ripe, firm, and even-sized tomatoes, remove the stalks, and insert the strips of bacon.

3. 3

   Place them side by side in a buttered saute-pan, bake in a moderate oven till brown.

4. 4

   Dish up in the form of a border, and put the strips of truffles, ham, and eggs in the centre, reheat, and sauce over with Poivrade sauce.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 93. The excerpt below is the record exactly as published.

Tomatoes a la Reforme. Cut some bacon, cooked ham, tongue, hard-boiled egg, and truffles, into fine strips about an inch long. Take some ripe, firm, and even-sized tomatoes, remove the stalks, and insert the strips of bacon. Place them side by side in a buttered saute-pan

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