Stuffed Tomatoes (hot Entree) Recipe
MRS. JAMES LAURIE.
Six tomatoes, three ounces cooked white meat of any kind, one small
shallot, one teaspoon chopped parsley, pepper and salt, two tablespoons
bread crumbs, one egg. Take out the centre from the tomatoes; cut the
meat into very small pieces, mix with the bread crumbs, parsley,
shallot, pepper, salt, and egg. With this fill the tomatoes, put a small
piece of butter on each and bake fifteen minutes in a good oven.
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