The new century cookery book

1476. Souffles a la To mate. — 1 oz. butter, 1 oz. flour, 1 oz. ham, 1 pint white stock, 1 gill milk and cream, 1 small onion stuck with 1 clove, 6 peppercorns, 3 whites of eggs, 1 gill concentrated tomato puree, a pinch paprika pepper and salt, sotijfle cases. Melt the butter in a stewpan, mix the flour with it, and let it cook without taking colour ; boil up the stock with the onion and peppercorns, and let it reduce to half its original quantity, which would be a gill. Boil up milk and cream together, add to the roux, and strain in the stock carefully ; cut the ham into small pieces, and add also ; stir the sauce well until it boils, and let simmer until it is well reduced ; rub through a fine sieve (take out the ham), add the tomato puree, beat up the whites of eggs to a stiff froth, and add to the mixture with the seasoning. When the former is sufficiently cool fill up three parts full some souffle cases, and bake in a moderately heated oven from ten to fifteen minutes. 1477. Tomates a la Bock (. American Dish). — Sliced tomatoes broiled in butter, seasoned with pepper, salt, nutmeg, lemon-juice, and chopped parsley. 1478. Tomates a la Caroline. — Baked tomatoes stuffed with rice, previously stewed in beef stock, well seasoned, and mixed with a little grated Parmesan cheese. 1479. Tomates a l’Espagnole. — Tomatoes stuffed with forcemeat, bread-crumbs, finely chopped ham, moistened with egg-yolk, brown sauce, and seasoned. Braise in the oven and serve with demi-glace sauce (No. 237). 1480. Tomates a la Florentine. -Halves of tomatoes stuffed with a mixture of finely chopped chicken livers, grated Parmesan cheese, eggyolks, finely chopped shallots, fried in oil, and white bread-crumbs, moistened with sherry wine and well seasoned. Range on a baking- sheet, sprinkle over with bread-crumbs, grated cheese, and a little oiled butter, and bake in a hot oven. 1481. Tomates a la Marseillaise. — Halves of tomatoes, seasoned, fried in oil. Spread the cut sides with a mixture of hard-boiled eggyolks, chopped shallots, chives and parsley, butter, and pounded anchovies, sprinkle over with bread-crumbs, and bake in a hot oven. 1482. Tomates a la Sicilienne. — Select some firm tomatoes, scoop out the centre of each, and fill with a mixture of tomato pulp, finely chopped ham, parsley, shallots, mushrooms, and bread-crumbs, moistened with a well-reduced Madere sauce (No. 237 a). Range on baking-sheet, sprinkle over with bread-crumbs, grated cheese, and a few drops of oil, and bake in a hot oven. 1483. Tomates farcies a la Reine. —Fresh tomatoes (firm) scooped out, stuffed with chicken forcemeat, baked, and served with Madere sauce (No. 237 a). 1484. Tomates roties. — Baked tomatoes (cut in halves without detaching them entirely. Remove the seeds and put a small piece of butter and seasoning in the centre of each. Close up, cover with buttered paper, and bake for about twenty minutes.