Tomatoes, French Fashion

Ingredients

• small, solid tomatoes
• half a pint of cream sauce
• a rounding tablespoonful of butter
• one of flour
• half a pint of milk
• a level teaspoonful of salt
• a saltspoonful of pepper
• dust the top with breadcrumbs

Method

1. 1

   Scald and peel tomatoes.

2. 2

   Prepare cream sauce by rubbing butter and flour, adding milk, and stirring until boiling.

3. 3

   Add salt and pepper.

4. 4

   Layer sauce and tomatoes in custard cups, dust with breadcrumbs, and bake in boiling water for half an hour.

5. 5

   Serve in cups.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 15. The excerpt below is the record exactly as published.

TOMATOES, FRENCH FASHION Scald and peel small, solid tomatoes ; to each six allow half a pint of cream sauce made by rub- bing together a rounding tablespoonful of butter and one of flour ; add half a pint of milk ; stir until boiling. Take from the fire, add a level teaspoon- ful of salt and a saltspoonful of pepper. Put a tablespoonful of the sauce in the bottom of a custard-cup ; then put in a tomato and cover with another tablespoonful of sauce ; dust the top with breadcrumbs; stand the cups in a pan of boiling water, and bake in a moderate oven for half an hour. Serve in the cups. STUFFED TOMATOES Cut a slice from the stem ends of the toma- toes ; scoop out the seeds and a portion of the hard centres. To each six good-sized tomatoes allow My Best 250 Recipes 57 a pint of breadcrumbs', a tablespoonful of chopped parsley, a tablespoonful of grated onion, a level teaspoonful of salt

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