Prepare the tomatoes as follows
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
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 A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). 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
- Cut them in two;
- remove their seeds;
- season them, and place them, cut side undermost, in an omelet-pan containing very hot oil.
- Turn them over when they are half-cooked;
- cook them for a little while longer;
- lay them on a gratin-dish, and stuff them with the following preparation:—For six tomatoes, fry two tablespoonfuls of chopped onion in oil;
- add four peeled, pressed, and concassed tomatoes, a pinch of chopped parsley, and a crushed clove of garlic, and cook under cover for twelve minutes.
- Complete with four tablespoonfuls of bread-crumbs, soaked in consommé and rubbed through a sieve;
- two anchovies also rubbed through a sieve, and finish with some somewhat fat, braised-beef gravy.
- When the tomatoes are stuffed, sprinkle them with bread-crumbs combined with grated cheese;
- sprinkle with oil, and set the gratin to form.
- These tomatoes may be served either hot or cold.