Au gratin

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
For the tomato cases
For thickening
For binding
For topping
For the purée
Instructions (22)
First Method
  1. Cut a slice off the top of each tomato as you would decapitate a boiled egg.
  2. With a silver spoon scoop out the pulp and seeds from the shell as well as you can.
  3. Put the cases so obtained on one side.
  4. Make a purée with the scooped-out pulp, proceeding as laid down in the next paragraph.
  5. Pass the pulp through the sieve.
  6. Thicken it with fine bread crumbs.
  7. Beat up some yolks (one for every two cases) and mix the whole well.
  8. Stuff the cases therewith.
  9. Give the surface of each a light dusting of grated cheese.
  10. Bake on a buttered dish for ten minutes.
  11. Serve.
Second Method (Simpler)
  1. Put half an ounce of butter into a small stew-pan.
  2. Throw into it a tablespoonful of finely minced red shallot.
  3. Put the pan on the fire and lightly fry the mince.
  4. Before the pieces take colour put into the vessel four or five large, or a dozen small tomatoes, cut up into small pieces.
  5. Stir well over the fire until the tomatoes are thoroughly cooked.
  6. Pass all through a hair sieve.
  7. Now rub a gratin dish with a piece of garlic.
  8. Butter it, and pour into it the tomato purée.
  9. Dust over the surface a layer of Parmesan, Gruyère, or other mild cheese.
  10. Bake for eight or ten minutes.
  11. Serve hot.
Original Text
Au gratin :—Cut a slice off the top of each tomato as you would decapitate a boiled egg. With a silver spoon scoop out the pulp and seeds from the shell as well as you can, put the cases so obtained on one side : make a purée with the scooped-out pulp, proceeding as laid down in the next paragraph, pass the pulp through the sieve, and thicken it with fine bread crumbs : beat up some yolks (one for every two cases) and mix the whole well, stuff the cases therewith, give the surface of each a light dusting of grated cheese, bake on a buttered dish for ten minutes, and serve. Another method, which has the advantage of simplicity, may be followed in this way. Put half an ounce of butter into a small stew-pan, throw into it a tablespoonful of finely minced red shallot, put the pan on the fire and lightly fry the mince; before the pieces take colour put into the vessel four or five large, or a dozen small tomatoes, cut up into small pieces. Stir well over the fire until the tomatoes are thoroughly cooked, then pass all through a hair sieve. Now rub a gratin dish with a piece of garlic, butter it, and pour into it the tomato purée, dust over the surface a layer of Parmesan, Gruyère, or other mild cheese, and bake for eight or ten minutes : serve hot.
Notes
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