(2833). Tomatoes A La Boquillon (Tomates A La Boquillon)

Have very plump tomatoes, plunge them into boiling water, peel off the skins and cut them into four pieces; place these in a saucepan with salt, pepper, fresh butter and sugar, cover and let cook on a brisk fire for a few moments; they are then ready to serve.

(2834). Tomatoes A La Frossart (Tomates A La Frossart)

From the stalk end of the tomatoes suppress with a pastry cutter a round piece an inch and a half in diameter; empty out the insides, drain and fill them with chicken forcemeat (No. 75), adding to it as much foies-gras from a terrine pressed through a sieve, truffles, mushrooms, chopped parsley, salt, pepper, nutmeg and grated parmesan. Fill the tomatoes through a pocket and bake them in a slack oven for fifteen minutes. Range them in a circle, pour Madeira sauce ( No. 492) in the center and on each tomato lay a round piece of glazed truffle.

(2835). Tomatoes, Provencal Style - Stuffed (Tomates Farcies A La Provencale)

Tomatoes for stuffing must be selected of uniform size; cut off the tops an inch and a half in diameter, extract all the seeds, salt the insides and then drain; fill them with the following preparation: Fry some finely chopped onions in oil with a little crushed garlic and finely chopped mushrooms; when these have rendered up their moisture add chopped paisley, moisten with espagnole sauce (No. 414) and meat glaze (No. 402), season and thicken with bread-crumbs. Fill the tomatoes, range them on a baking tin, cover the tops with bread-crumbs, pour oil over and bake for half an hour in a moderate oven.

(2836). Tomatoes A La Trevise (Tomates A La Trevise)

Cut twelve medium, sound tomatoes across in two through their thickest pari; extract all the liquid and lay them one beside the other on a buttered baking tin. Have a pint of good white wine mirepoix stock (No. 419), into which pour four tablespoonfuls of tomato puree (No. 730) and sufficient bread-crumbs to thicken, adding salt, pepper, a quarter of a pound of finely chopped ham and chopped parsley. Fill the halved tomatoes with this preparation, dredge bread-crumbs and grated parmesan over, pour on some oil and let brown nicely in a hot oven: dress them on top of a buttered thickened half-glaze sauce (No. 413), mixing into it more butter and lemon juice.

(2837). Tomatoes Baked (Tomates Gratinees)

Remove the skins by plunging the tomatoes into boiling water; cut each one across in two, press out the seeds and lay them in a large frying pan with melted butter; season and reduce all their moisture. Range them in a buttered baking dish, the round parts on the bottom and scatter over cooked fine herbs, composed of shallot fried in butter with chopped mushrooms, chopped ham, parsley and bread-crumbs; pour butter or oil over and bake for fifteen minutes in a slack oven.

(2838). Tomatoes Broiled, Hot Mayonnaise Sauce (Tomates Grillees, A La Sauce Mayonnaise Chaude)

Throw some sound tomatoes in boiling water to remove the skin; cut them across in two, season with salt and pour oil over. Place them on a hinged double broiler and broil on a slow fire, basting frequently with oil. Dress them on a hot dish and cover with hot mayonnaise sauce (No. 433). The mayonnaise sauce may be served separately if desired.

Tomatoes are frequently served broiled without any sauce, simply cooked as above.