4260 Tomates Farcies à la Hussarde

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Empty some large halves of tomatoes as indicated for Tomates Farcies and fill them with a mixture of scrambled eggs, mushrooms and diced ham. Sprinkle the surface with breadcrumbs fried in butter, and arrange in a dish.

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