Stuffed Tomatoes, Mackay Style

No. 1576. - Prepare two dozen Tomatoes as in No. 1574. Then chop a quarter of a pound of lean pork, a quarter of a pound of veal, and six ounces of marrow finely, and season with salt, pepper and nutmeg, adding a little finely chopped parsley, chives, garlic and tarragon. Mix the whole well together and stuff the Tomatoes with it. Arrange them in a buttered flat saucepan with a thin slice of fat pork over each one and bake them in an oven. Before serving press the juice of a lemon over them and serve them with a half glaze or a plain reduced puree of Tomatoes.

Stuffed Tomatoes, Turkish Style

No. 1577. - Prepare two dozen Tomatoes as in No. 1574. Cook a quarter of a pound of rice in chicken broth dry. Chop an onion finely and fry it lightly in butter. Then add the chopped Tomatoes, and when the moisture is reduced, add two spoonfuls of Tomato sauce and the rice. Season with salt and pepper and add a little finely chopped chives or parsley. Mix the whole well together and stuff the Tomatoes with it. Sprinkle some fresh bread crumbs over them, put a piece of butter on each and arrange them in a buttered baking pan. Then bake them in an oven and serve Tomato sauce with them.

Stuffed Tomatoes, American Style

No. 1578. - Prepare two dozen Tomatoes as in No. 1574. Chop two white onions finely and put them in a saucepan with a piece of but- • ter. Fry them lightly and add four finely chopped Tomatoes and the flesh that was scooped out of the Tomatoes to be stuffed. When the moisture is nearly reduced, add a handful of finely chopped fresh mushrooms. Cover the saucepan, and when the moisture is reduced, add two handfuls of fresh bread crumbs and season with salt and pepper. Stir it over the fire for ten minutes and add the yolks of four raw eggs and a little finely chopped pars-ley. When it is well mixed put it on a plate and cover it with a buttered paper. When this preparation is cold, stuff the Tomatoes with it, sprinkle some fresh bread crumbs over them, put a piece of butter on each, and arrange them in a buttered baking pan. Then bake them in a moderate oven and serve them with a Tomato sauce.

Stuffed Tomatoes, Cardinal Style

No. 1579. - Prepare two dozen Tomatoes as in No. 1574. Chop half a dozen shallots finely and put them in a saucepan with four ounces of butter. Cover the saucepan and let them cook on a slow fire (not letting them get browned). Then add the finely chopped Tomatoes and two handfuls of finely chopped fresh mushrooms. When the moisture is reduced, add six spoonfuls of reduced Alle-mande sauce and a handful of fresh bread crumbs and season with salt and pepper. When it is well mixed add the yolks of three raw eggs. Stuff the Tomatoes with this preparation, sprinkle them with fresh bread crumbs, arrange them in a flat saucepan and put a few drops of sweet oil on each. Bake them in a quick oven. When they are browned dish them up, put a few drops of glaze on each and serve with a puree of Tomatoes around the dish.