Wednesday, June 9, 2010

French Stuffed Tomatoes

From "Domestic French Cookery", 1836

Scoop out the inside of a dozen large tomatoes, without spoiling their shape. Pass the inside through a sieve, and then mix it with grated bread, chopped sweet-herbs, nutmeg, salt, and pepper. Stew it ten minutes, with a laurel leaf, or two peach leaves. Remove the leaves, and stuff the tomatas with the mixture, tying a string round each to keep them in shape. Sprinkle them all over with rasped bread-crust. Set them in a buttered dish, and bake them in an oven. Take off the strings, and serve up the tomatoes.

Egg-plants may be cooked in the same manner.

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