Farcies à l’Italienne

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 12 days ago
Not a recipe: No

Ingredients (15)

grated ham ↝ Ham [Cold cuts and cured meats]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
finely minced shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
capers ↝ Capers, canned [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
marjoram ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
Chopped anchovies
olives ↝ Olives, NFS [Olives, pickles, pickled vegetables]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
truffles
salad oil or melted butter ↝ Oil, sesame, salad or cooking [Fats and Oils]
salad oil or melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Cut the tomatoes as above described, scoop out the pulp and seeds with a silver spoon, and place the cases on a baking-dish upon which you have poured a little of the best salad oil or melted butter.
Make a mixture of grated ham, bread crumbs, finely minced shallot, capers, parsley, marjoram, and thyme, seasoned with pepper and salt; mix this with the tomato pulp, and fill the cases, covering them completely.
Shake an allowance of salad oil or melted butter in drops over all, and bake for a few minutes, serving the dish intact as it comes from the oven.
The proportion of crumbs to the ham should be two tablespoonfuls of the former to one of the latter, a teaspoonful of flavouring herbs, &c., to taste at discretion.
Chopped anchovies, olives, capers, mushrooms, and truffles, can be introduced if at hand, and butter (melted) may be used by those who do not like oil.

N.B.

The skin of the tomato affects some people seriously, it is therefore advisable to remove it from all dishes in which it might be accidentally eaten.
This is of course done where the vegetable is passed through the sieve, but in cases where the sieve is not used the skin can be removed by plunging the tomato for a minute into boiling water, and cooling it immediately afterwards in cold water.
The peel can then be taken off without injuring the tomato.

Original Text

Farcies à l’Italienne :—Cut the tomatoes as above described, scoop out the pulp and seeds with a silver spoon, and place the cases on a baking-dish upon which you have poured a little of the best salad oil or melted butter. Make a mixture of grated ham, bread crumbs, finely minced shallot, capers, parsley, mar-joram, and thyme, seasoned with pepper and salt; mix this with the tomato pulp, and fill the cases, covering them com-pletely, shake an allowance of salad oil or melted butter in drops over all, and bake for a few minutes, serving the dish intact as it comes from the oven. The proportion of crumbs to the ham should be two tablespoonfuls of the former to one of the latter, a teaspoonful of flavouring herbs, &c., to taste at discretion. Chopped anchovies, olives, capers, mushrooms, and truffles, can be introduced if at hand, and butter (melted) may be used by those who do not like oil.
N.B. The skin of the tomato affects some people seriously, it is therefore advisable to remove it from all dishes in which it might be accidentally eaten. This is of course done where the vegetable is passed through the sieve, but in cases where the sieve is not used the skin can be removed by plunging the tomato for a minute into boiling water, and cooling it im-mediately afterwards in cold water. The peel can then be taken off without injuring the tomato.

Notes

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