Graham Kerr

205 Tomatoes Filled with Creamed Corn Maître d’ Hôtel Butter

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4 portions U.S.A. Imperial Metric
Tomatoes 2 large 2 large 2 large
Creamed corn 4 tbsp. 4 tbsp. 60 grams
Butter ¼ cup 2 oz. 60 grams
Parsley 1 tbsp. 1 tbsp. 10 grams
Salt, pepper To season To season To season
Lemon juice To season To season To season

Method

Method of Preparation

  1. Cut tomatoes in half and scoop out seeds.
  2. Make maître d’hôtel butter by combining softened butter with finely chopped parsley and seasoning with salt, pepper, and lemon juice.
  3. Preheat broiler unit.

Method of Cookery

  1. Place 1 tablespoon of creamed corn in each hollowed out tomato half. Place under the broiler for 4 minutes.
  2. Garnish with maître d’hôtel butter.

© 1966 Graham Kerr. All rights reserved.