Tomatoes à la St. Germain

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

nice ripe good sized tomatoes ↝ Tomatoes, raw [Tomatoes]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
half a pint of thick Bechamel sauce
a set of cooked sheep or calf’s brains ↝ Brains [Liver and organ meats]
a little finely chopped raw parsley ↝ Parsley, raw [Not included in a food category]
a few browned bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
well buttered tin ↝ Butter, stick, unsalted [Dairy and Egg Products]
rounds of stale bread ↝ Bread, pumpernickel [Baked Products]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
a little watercress or a little green parsley ↝ Watercress, raw [Vegetables and Vegetable Products]

Instructions (7)

Take nice ripe good sized tomatoes, remove the core and pips, and season the insides with a little salt and white pepper.
Mix half a pint of thick Bechamel sauce with a set of cooked sheep or calf’s brains that are cut up in pieces about the size of a small Spanish nut, and add a little finely chopped raw parsley.
Allow three or four pieces of brains and a dessert-spoonful of sauce for each tomato, put this into the tomato, and press it in.
Sprinkle on the top a few browned bread-crumbs.
Place the tomatoes on a well buttered tin, and bake in a brisk oven for about twelve or fifteen minutes.
Fry till a golden colour in clarified butter some rounds of stale bread, cut about a quarter of an inch thick and two inches in diameter.
Dish the tomatoes on these, and serve on a dish-paper, and garnish with a little watercress or a little green parsley.

Original Text

Tomatoes à la St. Germain.
(Tomates à la St. Germain.)

Take nice ripe good sized tomatoes, remove the core and pips, and season the insides with a little salt and white pepper. Mix half a pint of thick Bechamel sauce with a set of cooked sheep or calf’s brains that are cut up in pieces about the size of a small Spanish nut, and add a little finely chopped raw parsley; allow three or four pieces of brains and a dessert-spoonful of sauce for each tomato, put this into the tomato, and press it in; sprinkle on the top a few browned bread-crumbs; place the tomatoes on a well buttered tin, and bake in a brisk oven for about twelve or fifteen minutes. Fry till a golden colour in clarified butter some rounds of stale bread, cut about a quarter of an inch thick and two inches in diameter; dish the tomatoes on these, and serve on a dish-paper, and garnish with a little watercress or a little green parsley. These can be used for luncheon, entrée, or for second course.

Notes

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