Practical gastronomy and culinary dictionary

Tomates aux fines herbes. Tomatoes stewed with finely-chopped herbs. Tomates grilUes. Grilled tomatoes. LEGUMES — VEGETABLES 281 Tomates a la Toscane. Stuffed tomatoes braised, served with Perigord sauce. Tomates farcies d la Provengale. Braised tomatoes, stuffed with onion puree flavoured with garHc, served with demi-glace sauce. Tomates d la Sicilienne. Tomatoes, centre cut out and filled with a mixture of tomato pulp, finely chopped ham, parsley, shallots, mushrooms, and bread crumbs, moistened with a well- reduced Madere sauce, ranged on baking sheet, sprinkled with breadcrumbs, grated cheese, and a few drops of oil, and baked in the oven. Tomates d la Florentine. Halves of tomatoes stuffed with a mixture of finely chopped chicken livers, grated parmesan cheese, egg yolks, finely chopped shallots, fried in oil, and white bread crumbs, moistened with sherry wine, and well seasoned, ranged on baking- sheet, sprinkled with bread crumbs, grated cheese, and a little oiled butter, and baked in the oven. Tomates d VEspagnole. Tomatoes stuffed with forcemeat, bread crumbs, finely-chopped ham, moistened with egg-yolk, brown sauce, and seasoned. Braised in the oven and served with demi-glace sauce. Tomates d la Caroline. ■ Baked tomatoes stuffed with rice, previously stewed in beef stock, well seasoned, and mixed with a little grated parmesan cheese. 282 PRACTICAL GASTRONOMY Tomates farcies a la reine. Fresh tomatoes (firm) scooiDed out, stuffed with chicken forcemeat, baked, and served with Madere sauce. Tomates roties. Roasted tomatoes (cut in halves without detaching them entirely, seeds removed, a small piece of butter and seasoning put in centre, closed up, covered with buttered paper, and baked). Tomates d la Bock (American dish). Sliced tomatoes broiled in butter, seasoned with pepper, salt, nutmeg, and lemon juice, and chopped parsley. Tomates a VAlgerienne. Puree of tomatoes, mixed with veloute sauce, aspic, and whipped cream, set in little moulds (tomato shape), served cold. Tomates a la Marseillaise. Halves of tomatoes, seasoned, fried in oil, cut sides spread with a mixture of hard-boiled egg-yolk, chopped shallots, chieves and parsley, butter, and pounded anchovies, sprinkled with bread crumbs, and baked. Topinambours. — Jerusalem artichokes. Topinavibours d la i)oulette. Stewed Jerusalem artichokes done in parsley sauce (bechamel and chopped parsley). LEGUMES VEGETABLES 283 Topmambours d la creme. Stewed Jerusalem artichokes in white cream sauce. Topinambours d VInclienne. Stewed Jerusalem artichokes done in curry sauce. Topinambours aio gratin. Stewed Jerusalem artichokes iDrepared and baked in the gratin style. Topinambours d VEspagnole. Stewed Jerusalem artichokes with brown sauce. Topinambours d la Bechamel. Stewed Jerusalem artichokes in white sauce. Puree de topinambours. Mashed Jerusalem artichokes. Topinambours d la Georgienne. Boiled Jerusalem artichokes, sliced, seasoned with pepper, salt, and nutmeg, fried in butter, dished up, and sprinkled with fresh bread-crumbs fried slightly brown. Truffes— Truffles. Puree de trujfes. Mashed truffles, done in butter and brown sauce. Truffes d Vltalienne. Slices of truffles, broiled in fresh butter, with finely mixed shallots and parsley, moistened with brown gravy and lemon -juice ; seasoned with salt, cayenne, and a little ground mace. Puis son de triiffes d la Boy ale.