4257 Tomates Farcies à l’Ancienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Select some medium-sized tomatoes, cut off a slice at the stalk ends and remove the insides without damaging the tomatoes.

Season the insides of the tomatoes with salt and pepper, sprinkle with a little oil and cook in the oven for 5–6 minutes. Drain and fill with Duxelles containing a touch of garlic and some finely diced ham. Replace the covers which have been cut round with a plain cutter, brush with oil and cook in the oven for approximately 12 minutes.