Tomatoes with Mushrooms

Ingredients

• medium-sized ripe but firm tomatoes
• ten to twelve preserved mushrooms
• two ounces of butter
• two small shallots
• two tablespoonfuls of white breadcrumbs
• half a teaspoonful of chopped parsley
• two tablespoonfuls of rich half-glaze or Madeira sauce
• eight rounds of fried bread (croutons)
• seasoning

Method

1. 1

   Remove stalks from tomatoes, scoop out seeds and pulp.

2. 2

   Chop mushrooms, fry shallots in butter, add mushrooms, breadcrumbs, and parsley, moisten with sauce, season, and fill tomatoes.

3. 3

   Place in a buttered pan and cook in a sharp oven for about ten minutes.

4. 4

   Serve on croutons garnished with parsley.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 70. The excerpt below is the record exactly as published.

TOMATOES WITH MUSHROOMS "IT'IGHT medium-sized ripe but firm tomatoes, ten to twelve preserved mushrooms, or six large fresh cup mushrooms, two ounces of butter, two small shallots, two tablespoonfuls of white breadcrumbs, half a teaspoonful of chopped 218 VEGETABLES AND SALADS parsley, two tablespoonfuls of rich half-glaze or Madeira sauce, eight rounds of fried bread (crou- tons) and seasoning

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