Tomatoes stuffed with Mushrooms

Tomates farcies aux Champignons

Method

Remove the stalks and scoop out the pips from the tomatoes; well wash, dry, and chop fine six or eight fresh mushrooms and put them in a stewpan with one and a half ounces of butter, a little pepper and salt, and half an eschalot chopped fine; fry these for about ten minutes; mix with them two tablespoonfuls of freshly made white breadcrumbs and a teaspoonful of finely chopped parsley; let this stand on the stove for about six minutes; fill up the tomatoes with it, and on the top of each put a few browned breadcrumbs and a tiny bit of butter; put them on a buttered tin in the oven for about twelve minutes. These can be served as a vegetable or second course dish, and are nice for garnishing a joint or steaks, &c.

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