Tomatoes au Gratin

Ingredients

• Four ripe tomatoes
• 1 lb. mushrooms
• 1 shallot
• 1 teaspoonful chopped parsley
• 2 yolks of eggs
• salt
• pepper

Method

1. 1

   Cut off the bottoms of the tomatoes and scoop out the inside.

2. 2

   Chop the mushrooms and shallot and fry five minutes in a little butter with the parsley.

3. 3

   Take off the fire and stir in the yolks of eggs.

4. 4

   Fill the tomatoes with the mixture; sprinkle with grated cheese and bread crumbs, and put in the oven to get thoroughly hot; serve on fried rounds of bread or toast with watercress round.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

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 to taste. Cut a piece off the stalk ond of the tomatoes, and scoop out the inside. Blanch and cook the brains for five minutes. Chop them, put thorn into the Bechamel sauce, add the cream, yolk of egg, vinegar, and parsley; season to taste. Fill' the tomatoes with this mixture. Place them on a buttered tin in the oven for ton minutes, and servo on croutons. Tomatoes au Otratin. Four ripo tomatoes, J lb. mushrooms, £ a shallot, 1 tea- spoonful chopped parsley, 2 yolks of eggs, salt and pepper to taste. Cut off the bottoms of the tomatoes and scoop out the inside. Chop the mushrooms and shalot and fry five minutes in a little butter with the parsley. Take off the fire and stir in the yolks of eggs. Fill the tomatoes with the mixture ; sprinkle with grated cheese and bread crumbs, and put in the oven to get thoroughly hot : serve on fried rounds of bread or totist with watercress roxxnd. MISS CAMEBON'S COOKERY BOOK. 119 Eggs a la Princesse. Six eggs, 2 oz. finely-minced ham, 1 teaspoonful chopped parsley

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