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Broiled Tomatoes

A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).

A historical recipe

French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Slice eight tomatoes, sprinkle them thickly with bread-crumbs and a little butter, broil them on a moderate fire, and, when a bright yellow color on top, serve them on a dish in a circle, one on top of the other.
  2. 379.
  3. Farcied Tomatoes.
  4. Take eight medium-sized, firm tomatoes, cut a hole on top of each, and scoop out the inside of the tomato, chop an onion, put it in a saucepan on the fire, with an ounce of butter, to simmer gently.
  5. When slightly colored, add six ounces of bread-crumbs, which you have soaked in water, and then pressed out nearly all the moisture, a dozen chopped mushrooms, a tablespoonful of chopped parsley, a pinch of salt, pepper, and thyme chopped fine, a little red pepper, and four tablespoonfuls of tomato sauce (Art.
  6. 90);
  7. mix all well together, and then fill the inside of your tomatoes.
  8. Sprinkle the tops of each with bread-crumbs and a little melted butter.
  9. Send them to the oven, and, when colored a light brown on top, serve, with a tomato sauce around them.
  10. 380.
  11. Boiled Onions.
  12. Peel a dozen medium-sized white onions, boil them in a quart of water with a little salt.
  13. When very tender, drain them, and serve with a butter sauce (Art.
  14. 84), or a sauce béchamel (Art.
  15. 83).