Stuffed Tomatoes a la Creole

Tomatoes Farcies a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Large Tomatoes
  • ¼ Pound of the White Meat of a Chicken
  • 2 Inches of Ham
  • An Egg
  • A Tablespoonful of Parsley
  • An Onion, Minced Fine
  • ½ Cupful of Bread Crumbs
  • A Clove of Garlic (If Desired)
  • Thyme and Bay Leaf
  • Salt, Pepper and Cayenne to Taste


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 and chicken, and a beaten egg and let these brown. Then add the Tomatoes, and, as they brown, the bread crumbs. Add the minced herbs, and a clove of garlic, if desired. Let all simmer gently. Season to taste with salt, pepper and a dash of Cayenne. When well cooked, remove from the fire, when about the consistency of thick starch. Let it cool slightly, and then stuff each Tomato shell. Sprinkle bread crumbs grated on top, and dot with butter. Place in the oven for about half an hour, and serve as an entremet with chicken or veal.