Tomatoes Stuffed With Beans Recipe

Make a mince of any cold white meat, such as veal, pork or chicken, and
add to it some minced ham; sprinkle it with a thick white sauce. In the
meantime the chicories should be cooking; tie each one round with a
thread to keep them firm and boil them for ten minutes. When cooked,
drain them well, open them lengthwise very carefully, and slip in a
spoonful of the mince. Close them, keeping the leaves very neat, and, if
necessary, tie them round again. Put them in a fire-proof dish with a
lump of butter on each, and let them heat through. Serve them in their
juice or with more of the white sauce, taking care to remove the threads.
[_Madame Limpens_.]

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