1160. TOMATAS, A LA PROVENCALE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (14)
  1. Slice off that part of the tomata that adheres to the stalk.
  2. Scoop out the seeds without breaking the sides of the fruit.
  3. Place the prepared tomatas in circular order in a sautanpan containing about a gill of salad-oil.
  4. Chop half a pottle of mushrooms, a handful of parsley, and four shalots.
  5. Put the chopped mushrooms, parsley, and shalots into a stewpan with two ounces of scraped fat bacon and an equal proportion of lean ham (chopped or grated fine).
  6. Season the mixture with pepper, salt, and a little chopped thyme.
  7. Toss the mixture over the stove-fire for about five minutes.
  8. Mix in the yolks of four eggs.
  9. Fill the tomatas with this preparation.
  10. Shake some light-coloured raspings of bread over them.
  11. Place the filled tomatas over a brisk stove-fire, holding a red-hot salamander over them for about ten minutes, by which time they will be done.
  12. Dish them up in the form of a dome.
  13. Pour some brown Italian sauce (No. 12) round the base.
  14. Serve.
Original Text
1160. TOMATAS, A LA PROVENCALE. SLICE off that part of the tomata that adheres to the stalk, scoop out the seeds without breaking the sides of the fruit, and place this in circular order in a sautanpan, containing about a gill of salad-oil. Next, chop half a pottle of mushrooms, a handful of parsley, and four shalots; put these into a stewpan with two ounces of scraped fat bacon, and an equal proportion of lean ham, either chopped or grated fine; season with pepper and salt, and a little chopped thyme. Toss these over the stove-fire for about five minutes; then, mix in the yolks of four eggs, fill the tomatas with this preparation, shake some light-coloured raspings of bread over them, and place them over a brisk stove-fire, holding a red-hot salamander over them for about ten minutes, by which time they will be done; dish them up in the form of a dome, pour some brown Italian sauce (No. 12) round the base, and serve.
Notes
—