Tomatoes A L'auban Tomates A L'auban

Remove the stems from some small tomatoes, scoop out the pips, and season the inside with a little salt, coralline pepper and chopped French capers. Take six or eight boned Christiania anchovies, pound them with two raw yolks of eggs, two ounces of good butter, one table-spoonful of Tomato sauce (vol. i.), and rub them through a wire sieve, then mix with it one large cleansed and chopped capsicum, two ounces of freshly-made white breadcrumbs, a teaspoonful of finely-chopped raw parsley and six prepared herring roes, that are cut up into small square pieces; mix up into a paste, divide into portions of about the size of half a large walnut and put into the seasoned tomatoes, sprinkle over the top of each a little browned breadcrumbs; put the tomatoes on a buttered saute pan or baking tin, and cook in a moderate oven for about fifteen minutes. Then take up, arrange the tomatoes on a hot dish, and serve while quite hot for a breakfast, second-course or savoury dish.

Tomatoes A La Faubert - Tomates A La Faubert

Take some small ripe tomatoes, peel them, and remove the pips with a small vegetable scoop, fill up the space thus formed with cold cooked chicken, or any white meat cut in little dice shapes; season them with salt, white pepper, chopped turned olives and eschalot, and cover this with finely-shredded lettuce; place the tomatoes in a stewpan with two ounces of butter and two tablespoonfuls of thick cream, put the cover on the pan, and let them cook on the side of the stove for about ten to fifteen minutes. Take one large well-washed crisp lettuce, and one pound of sorrel (which can be had in tins), and cut both up into fine shreds, put two ounces of butter in a stewpan, and then add the lettuce and sorrel, season with a little chopped parsley, coralline pepper and salt, and one gill of cream, and let these simmer gently on the side of the stove with the pan covered down for about fifteen minutes, then mix in the juice of half a lemon, with two ounces of cooked beetroot that is cut in little dice shapes, shake up together and use. Dish up the tomatoes on round croutons of fried bread straight down the dish, mix the liquor from them with the puree from the vegetables, pour it round the sides of the tomatoes, and serve hot for a luncheon or second-course dish.

Tomatoes A La Graham Tomates A La Graham

Take some raw ripe tomatoes, cut them in halves, remove the seeds, season the tomatoes with a little salt and coralline pepper and a little grated Parmesan cheese, and by means of a forcing bag and plain pipe fill up the insides with a puree of potato (vol. i.), close up the tomatoes into their natural form, place a tiny piece of butter on each, put them in a well-buttered saute pan, cover with a buttered paper, and cook the tomatoes in a moderate oven for about fifteen minutes, then dish up and serve while quite hot with a remove or as a luncheon or second-course dish.