Tomatoes with Cream Sauce

Ingredients

• 3 solid tomatoes
• 3 T butter
• 1 c hot Medium White Sauce (2 T flour)

Method

1. 1

   Wipe, peel, and slice tomatoes.

2. 2

   Sprinkle with salt and pepper, dredge with flour, and sauté in butter until golden brown.

3. 3

   Place on a hot platter and cover with hot Medium White Sauce.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 170. The excerpt below is the record exactly as published.

TOMATOES WITH CREAM SAUCE APPLE, DATE AND CELERY SALAD VANILLA ICE CREAM MACAROONS Fried Chicken Clean and singe 2 young chickens (p. loi), and cut into pieces for serving. This may be done as follows : Cut the legs from the body, break the joint at the thigh and cut in two. Also break the bone at the knee and cut the lower leg off and discard. Next cut off the neck and wings. Break the breast bone and cut in two lengthwise. Then cut each of these halves in two crosswise. Break the back in two crosswise. Plunge in cold water drain but do not wipe. Sprinkle with salt and pepper, then dredge thickly with flour, having as much flour adhere to the chicken as possible. Cook slowly in fat, such as bacon, butter, salt pork, etc., until tender and well browned. This will re- quire about 3^ h for tender young chickens. If the chickens are not very tender, cook slowly until tender in water just below the boiling point, then dredge in flour and saute in butter to a golden brown, or prepare as for frying, but cook slowly in dripping pan with plenty of fat in the oven. MAY MENUS 309 Gravy To 2 T of the fat in the pan in which the chicken was fried, add 2 T flour, brown well scraping up all the juices from the bottom of the pan, add slowly i c milk, boil a few m stirring all the time. Add salt and pepper if necessary and serve. Tomatoes with Cream Sauce Wipe, peel and slice 3 solid tomatoes. Sprinkle with salt and pepper, dredge with flour and saute to a golden brown in 3 T butter. Place on a hot platter and cover with i c hot Medium White Sauce (2 T flour)

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