Stuffed Tomatoes a la Creole

Tomatoes Farcies a la Creole

Preparation info
    • Difficulty

      Medium

Appears in

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

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

Method

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