Stuffed Tomatoes a la Creole

Tomatoes Farcies a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Large Tomatoes
  • ¼ Pound of the White Meat of a Chicken
  • 2 Inches


Chop the chicken meat very fine. Cut the Tomatoes into halves, and scoop out the insides without breaking the outer skins. Take the inside meat and chop fine. Put a tablespoonful of butter into the saucepan, and as it melts add the chopped onion, and let it brown. After a few minutes, add the ham an