Stuffed Tomatoes No. 2

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 8 fine, firm tomatoes
  • ½ oz. butter
  • ½ lb. chicke


Wash and dry tomatoes. Cut off top without detaching if possible so it will serve as a cover. Scoop out inside of each and place in cool place until later having seasoned inside with a little salt and pepper. Chop onion fine; place in sauce pan with butter and cook for 3 minutes to brown, being careful not to burn. Add mushrooms and the chicken livers chopped. Season with a little salt and pepp