Tomatoes And Mushrooms Recipe

Put on a pint of tomatoes in a saucepan and cook for fifteen or twenty

minutes until nearly all the water has evaporated, season with salt and

pepper, add a generous tablespoonful of butter, a tablespoonful of bread

crumbs and half a pint of fresh mushrooms chopped fine. Cook until the

mushrooms are tender. Have some bread cut in nice slices toasted and

slightly moistened with warm milk. Pour the tomatoes and mushrooms over

it and serve very hot.

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