Tomatoes (au Gratin)

Ingredients

• an ounce of fresh butter
• half an ounce of flour
• three-quarters of a pint of good stock
• a table-spoonful of chopped onion
• three table-spoonfuls of finely-shredded parsley
• eight or ten large ripe tomatoes

Method

1. 1

   Melt butter, mix in flour, and stir over gentle heat for two minutes.

2. 2

   Gradually add stock and boil until reduced.

3. 3

   Add onion, parsley, pepper, and salt, and boil for ten minutes.

4. 4

   Prepare tomatoes by removing tops and seeds, fill with sauce, bake for ten minutes, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2009. The excerpt below is the record exactly as published.

Tomatoes (au Grat in).— Dissolve an ounce of fresh butter in a stowpan, and mix half an ounce of flour smoothly with it. Stir it with a wooden spoon over a gentle fire for two minutes, then add very gradually three-quarters of a I j)int of good stock. Let it boil gently till it is TOM ( 983 ) TOM reduced to rather less than half a pint. Put in with it a table-spoonful of chopped onion, three table-spoonfuls of finely-shi-ed parsley, and a little pei^per and salt, and boil it quickly for ten minutes. Take eight or ten large ripe tomatoes

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