Tomatoes Au Gratin

Ingredients

• four or five large, or a dozen small tomatoes
• an ounce of butter
• a table-spoonful of finely minced sweet onion
• a light dusting of grated cheese
• add pepper and salt
• add pepper and salt
• beat up some eggs (one for every two cases)
• thicken it with fine bread-crumbs

Method

1. 1

   Cut the tops off the tomatoes and scoop out the pulp.

2. 2

   Make a puree with the pulp, strain off seeds, thicken with breadcrumbs, mix with beaten eggs, season, and stuff the cases.

3. 3

   Dust with cheese and bake for ten minutes.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 89. The excerpt below is the record exactly as published.

thicken it with fine bread- crumbs : beat up some eggs (one for every two cases) and mix the whole well ; add pepper and salt, stuff the cases therewith, give the surface of each a light dusting of grated cheese, bake on a buttered dish for ten minute.«5. and serve. Another method, which has the advantage of simplicity, may be followed in this way. Put an ounce of butter into a small stew-pan, throw into it a table-spoonful of finely minced sweet onion, put the pan on the fire and lightly fry the onion ; before the pieces take color, put into the vessel four or five large, or a dozen small tomatoes

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