Tomatoes stuffed with Mushrooms

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 (10)

tomatoes ↝ Tomatoes, raw [Tomatoes]
six or eight fresh mushrooms ↝ Mushrooms, fresh, cooked with oil [Other vegetables and combinations]
one and a half ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
half an eschalot chopped fine
two tablespoonfuls of freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
a teaspoonful of finely chopped parsley ↝ Parsley, raw [Not included in a food category]
browned breadcrumbs ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]
a tiny bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Remove the stalks and scoop out the pips from the tomatoes.
Well wash, dry, and chop fine six or eight fresh mushrooms and put them in a stewpan with one and a half ounces of butter, a little pepper and salt, and half an eschalot chopped fine.
Fry these for about ten minutes.
Mix with them two tablespoonfuls of freshly made white breadcrumbs and a teaspoonful of finely chopped parsley.
Let this stand on the stove for about six minutes.
Fill up the tomatoes with it.
On the top of each put a few browned breadcrumbs and a tiny bit of butter.
Put them on a buttered tin in the oven for about twelve minutes.

Original Text

Tomatoes stuffed with Mushrooms.
(Tomates farcies aux Champignons.)

Remove the stalks and scoop out the pips from the tomatoes; well wash, dry, and chop fine six or eight fresh mushrooms and put them in a stewpan with one and a half ounces of butter, a little pepper and salt, and half an eschalot chopped fine; fry these for about ten minutes; mix with them two tablespoonfuls of freshly made white breadcrumbs and a teaspoonful of finely chopped parsley; let this stand on the stove for about six minutes; fill up the tomatoes with it, and on the top of each put a few browned breadcrumbs and a tiny bit of butter; put them on a buttered tin in the oven for about twelve minutes. These can be served as a vegetable or second course dish, and are nice for garnishing a joint or steaks, &c.

Notes

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