Forced Tomatas

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (20)

Forcing ingredients

minced mushrooms and shalots, with a moderate proportion of parsley, some lean of ham chopped small, a seasoning of cayenne, and a little fine salt, if needed ↝ Mushrooms, raw [Other vegetables and combinations]
minced mushrooms and shalots, with a moderate proportion of parsley, some lean of ham chopped small, a seasoning of cayenne, and a little fine salt, if needed
minced mushrooms and shalots, with a moderate proportion of parsley, some lean of ham chopped small, a seasoning of cayenne, and a little fine salt, if needed ↝ Parsley, raw [Not included in a food category]
minced mushrooms and shalots, with a moderate proportion of parsley, some lean of ham chopped small, a seasoning of cayenne, and a little fine salt, if needed ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
minced mushrooms and shalots, with a moderate proportion of parsley, some lean of ham chopped small, a seasoning of cayenne, and a little fine salt, if needed ↝ Peppers, raw, NFS [Other vegetables and combinations]
minced mushrooms and shalots, with a moderate proportion of parsley, some lean of ham chopped small, a seasoning of cayenne, and a little fine salt, if needed
about a third as much of fine crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
two yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Topping

cover them with fine crumbs
moisten them with clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Specific ingredient list for forcemeat

Minced lean of ham, 2 oz. ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
mushrooms, 2 oz. ↝ Mushrooms, raw [Other vegetables and combinations]
bread-crumbs, 2 oz. ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
shalots, 4 to 8
parsley, full teaspoonful ↝ Parsley, raw [Not included in a food category]
cayenne, quarter saltspoonful ↝ Peppers, raw, NFS [Other vegetables and combinations]
little salt, if needed ↝ Salt, table, iodized [Spices and Herbs]
butter, 2 oz. ↝ Butter, stick, unsalted [Dairy and Egg Products]
yolks of eggs, 2 to 3 ↝ Egg, yolk only, raw [Eggs and omelets]

Optional garlic addition

a bit of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]

Instructions (14)

Select well-shaped tomatas of equal size.
Divide them nearly in the middle, leaving the blossom-side the largest.
Empty the tomatas carefully of their seeds and juice.
Stew minced mushrooms and shalots with parsley, lean ham, cayenne, and salt in butter until tender but not browned.
Let the stewed ingredients cool.
Mix in fine bread crumbs and egg yolks.
Fill the prepared tomatas with the mixture.
Cover the filled tomatas with fine crumbs.
Moisten the tomatas with clarified butter.
Bake in a brisk oven until well colored.

Optional preparation with garlic

Pound the forcemeat ingredients with a bit of garlic (optional).
If using garlic, parboil it first due to its strong flavor.

Alternative preparation with dressed ham

If using lean from a dressed ham, only stew the herbs and vegetables in butter.
Mix the stewed herbs and vegetables with the ham into the forcemeat.

Original Text

FORCED TOMATAS.

(French Receipt.)

Let the tomatas be well shaped and of equal size; divide them nearly in the middle leaving the blossom-side the largest, as this only is to be used; empty them carefully of their seeds and juice, and fill them with the following ingredients, which must previously be stewed tender in butter but without being allowed to brown: minced mushrooms and shalots, with a moderate proportion of parsley, some lean of ham chopped small, a seasoning of cayenne, and a little fine salt, if needed; let them cool, then mix with them about a third as much of fine crumbs of bread, and two yolks of eggs; fill the tomatas, cover them with fine crumbs, moisten them with clarified butter, and bake them in a brisk oven until they are well coloured. Serve them as a garnish to stewed rump or sirloin of beef, or to a boned and forced leg of mutton.

Minced lean of ham, 2 oz.; mushrooms, 2 oz.; bread-crumbs, 2 oz.; shalots, 4 to 8; parsley, full teaspoonful; cayenne, quarter saltspoonful; little salt, if needed; butter, 2 oz.; yolks of eggs, 2 to 3: baked 10 to 20 minutes.

Obs.—The French pound the whole of these ingredients with a bit of garlic, before they fill the tomatas with them, but this is not absolutely necessary, and the garlic, if added at all, should be parboiled first, as its strong flavour, combined with that of the eschalots, would scarcely suit the general taste. When the lean of a dressed ham is at hand, only the herbs and vegetables will need to be stewed in the butter; this should be mixed with them into the forcemeat, which an intelligent cook will vary in many ways.

Notes

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