Tomatoes Vitalienne

Ingredients

• Cut the tomatoes in halves
• a little of the best salad oil
• two spoonfuls of crumbs to one of ham
• two spoonfuls of crumbs to one of ham
• some finely minced shallot
• parsley
• marjoram
• thyme
• seasoned with pepper
• seasoned with salt

Method

1. 1

   Scoop out the pulp and seeds from halved tomatoes.

2. 2

   Mix the pulp with grated ham, breadcrumbs, shallot, parsley, marjoram, thyme, and seasonings.

3. 3

   Fill the tomato cases, drizzle with oil, and bake for a few minutes.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 88. The excerpt below is the record exactly as published.

parsley, and bind it with a well whipped egg ; fix on the end you removed with white of egg', and secure it with tape. The cucumber can now be baked, or gently simmered in some gTavy which should be thickened and poui^ed over it when done. Pumpkins, (potirons), may be treated much in the same manner as marrows and cucumbers. Beetroot, (Betterave) . — This root, chiefly used cold as a salad by itself, or mixed with other vegetables in salad, is by no means to be despised when served hot with a nice poulette sauce. Beetroot is far better baked than boiled. After having thus cooked it, cut it into slices, season them with pepper, salt, chopped parsley, and cress, and give them a turn or two in a pan with a pat of butter and a few drops of vinegar. Dish up, and pour a poulette sauce over them. Beetroot leaves can be turned to excellent account either dressed as spinach, for which the tender ones sliould be chosen, or as cardoons in which case the mid-rib of the tougher leaves should be cut out, and gently stewed in hlanc. Tomatoes, (tomatesj form a most valuable portion of our U 158 CULINARY JOTTINGS FOR MADRAS. vegetable produce. They are easily grown in this Presi- dency, and are often procui'able when the stock of garden stuff has sunk to its lowest stage during the hot weather. Whether cut up cold in its raw state, and eaten as a salad, — or, in the form of puree as a soup, or sauce, — " au gratin" as an entremets, — with maccaroni, — with fish, or with other vegetables, as a garnish, — the tomato never fails to be a welcome friend. In Italy, Spain, and Southern Fi*ance, it forms a staple part of the daily food of all classes, and I believe that I am right in saying that it is a very wholesome vegetable in a hot climate. I give you elsewhere several dishes in which tomatoes play an important part, I will, therefore, confine myself now to two excellent recipes for serving them as an entremets. " Au gratin' : — Cut a slice off the top of each tomato as you would decapitate a boiled eg^. With a dessert-knife scoop out the pulp and seeds from the shell as well as you can, put the cases so obtained on one side : make a puree with the scooped out pulp, flavour it nicely like tomato sauce, strain off the seeds, and 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, cut up into small pieces. Stir well over the fire until the tomatoes are thoroughly cooked. Now, rub an au gratin dish with a piece of garlic, butter it, and pour into it the contents of I VEGETABLES-CONCLUDED. 169 the stew-pan, dust over the surface a lajer of Parmesan, Grujere, or other mild cheese, and bake for eight or ten minutes : serve hot, '^ A Vltalienne'^ : — Cut the tomatoes in halves, scoop out the pulp and seeds with a silver spoon, and place them on a baking dish upon which you have poured a little of the best salad oil. Make a mixture of grated ham, bread- crumbs, some finely minced shallot, parsley, marjoram, and thyme, seasoned with pepper

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