Tomatoes Stuffed with Tongue

Preparation info
  • 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 large firm ripe tomatoes
  • 1 garlic clove, crushed
  • Salt and freshly ground black pepper
  • 4</

Method

  1. Cut the tops off the tomatoes and scoop out the seeds and pulp. Rub the inside of each tomato with the garlic and season with salt and pepper.

  2. Brown the chicken livers quickly on all sides in two tablespoons of the butter in a skillet. Remove livers and