Tomatoes with Rice a la Watson

Ingredients

• six fine, red, sound, equal-sized tomatoes
• half a pinch of pepper
• half a pinch of salt
• two ounces of well-picked rice
• one teaspoonful of melted butter
• half a medium-sized, sound, peeled, and finely chopped shallot
• half a gill of demi-glace
• a tablespoonful of good butter
• two drops of lemon juice
• one head of mushroom
• a thin slice of truffle

Method

1. 1

   Wash and dry the tomatoes, cut off the tops, and remove the seeds.

2. 2

   Season the insides with pepper and salt.

3. 3

   Place in a buttered pan.

4. 4

   Mix rice with melted butter, shallot, and salt, then fill each tomato with the mixture.

5. 5

   Cover with tops, sprinkle with clarified butter, and cover with buttered paper.

6. 6

   Bake in a moderate oven for 30 minutes.

7. 7

   Prepare mushrooms by cooking stalks and shallots in butter and lemon juice, then add mushroom tops and Madeira wine.

8. 8

   Reduce and add demi-glace, cooking for 5 more minutes.

9. 9

   Serve tomatoes with a mushroom on top, sauce over mushrooms, and truffle slice on top.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 337. The excerpt below is the record exactly as published.

Tomatoes with Rice a la Watson. — Wash in cold water six fine, red, sound, equal-sized tomatoes, wipe them dry, then cut off the top of each tomato (keeping them on a plate until needed); remove the seeds of the tomatoes with a vegetable-scoop. Season the inside of each with half a pinch of pepper and half a pinch of salt. Place them in a well-buttered pan. Place two ounces of well-picked rice in a cup or in a dish, add to it one teaspoonful of melted butter, half a medium-sized, sound, peeled, and finely chopped shallot; season with half a pinch of salt only, mix all well together, then put into each tomato one teaspoonful of rice; place the tops on as a cover, sprinkle a little clarified butter over, and then cover them with a well-buttered paper. Bake them in a moderate oven for thirty minutes. Thoroughly wash six large, fresh mushrooms. Cut off the stalks, chop up very fine half a sound, peeled shallot, as well as the mushroom stalks, place in a pan with a tablespoonful of good butter and two drops of lemon juice. Season with half a pinch of salt and half a saltspoonful of pepper. Cook five minutes, without browning, then add the mushroom-tops, with half a glassful of Madeira wine; reduce for two minutes; add now half a gill of demi-glace (No. 185); let cook for five minutes longer. Dress the tomatoes on a hot serving-dish, place one head of mush- room on top of each tomato, upside down, pour a little of the sauce over the six mushrooms, and the rest on the dish around the tomatoes; arrange a thin slice of truffle

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