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STUFFED TOMATOES

Take ten good tomatoes and cut off the tops, which are to serve as lids. Remove the insides, and fill with the

following mixture: minced veal and ham, rather more veal than ham, mushrooms tossed in butter, a little

breadcrumb, milk to render it moist, pepper and salt. Put on the covers and add on each one a scrap of butter.

Bake them gently in a fireproof dish. The following excellent sauce is poured over them five minutes before

taking them out of the oven: Use any stock that you have, preferably veal, adding the insides of the tomatoes,

pepper and salt; pass this through the wire sieve. Make a _roux_−−that is, melt some butter in a pan, adding

flour little by little and stirring until it goes a brown color. Add to it then your tomatoes that have been

through the sieve, and some more fried mushrooms. Pour this sauce over the whole and serve very hot.

 

 

 

 

 

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