Red Cabbage Recipe

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.
[_Mme. van Praet_.]

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