(2839). Tomatoes In Cases, Baked (Tomates En Caisses Gratinees)

Throw some tomatoes into boiling water to peel off their skins readily; cut them in two through their thickest part, press out all the liquid and seeds and fill them with a forcemeat made with cold chicken meat, cut from the legs, as much bread-crumbs and as much cooked fine herbs (No. 385) as bread; season well and stir in a few egg-yolks. Lay each half tomato in an oiled case (Fig. 439) stiffened in the oven, bestrew bread-crumbs and grated parmesan over, baste with butter and bake in a moderate oven.

(2840). Tomatoes, Queen Style (Tomates A La Reine)

Throw some small tomatoes an inch and three-quarters to two inches in diameter into boiling water; peel off the skins and open them on top, then take out the seeds, salt the insides and drain off all their water. Fill them with well-seasoned chicken cream forcemeat (No. 75), adding to it the same amount of cooked fine herbs (No. 385) and on top lay a channeled mushroom (No. 118). then cover with a thin bard of fat pork. Arrange the tomatoes on a buttered baking tin and set them in a moderate oven for fifteen minutes; dress in a circle and pour in the center a well-buttered supreme sauce (No. 547), adding chopped-up truffles to it.

(2841). Tomatoes A La Gibbons - Sauted And Fried (Tomates Sautees Et Erites A La Gibbons)

Split the tomatoes in two through their thickness, drain off their liquid and season: saute them in butter and oil, half of each, strew over chopped parsley and place them in the center of a dish; garnish around with fried tomatoes prepared as follows: Plunge some small tomatoes in boiling water, peel and cut them in four even parts; season with salt, pepper, oil and vinegar, dip them into frying batter (No. 137), then in hot frying fat, drain, salt and arrange them around the sauted tomatoes.

(2842). Tomatoes Stuffed With Fresh Mushrooms (Tomates Farcies Aux Champignons Frais)

Chop up some clean fresh mushrooms, fry a chopped onion, and add it to these, and continue to fry until all the moisture is evaporated, then season and remove from the fire. Bind it with a little sauce, then with an equal quantity of bread-crumbs soaked and pressed, a few raw egg-yolks, adding some chopped parsley. Select fine, sound tomatoes, smooth and round, of even size, but not too large nor too ripe; cut out a piece from the top in order to open and empty out partially, then salt and drain them for a quarter of an hom\ filling them afterward with the mushroom preparation, and smoothing the tops nicely. Range the tomatoes in a small bordered baking pan, bestrew them with bread crumbs and pour over some oil; cook for three-quarters of an hour in a slow oven.