|
Classic
Cook Books
< last page | next page >
page 40
flour is needed. Especially good with chicken, and the bones of a pair of roast
fowls will make a delicious tomato soup.
WITH VARIOUS MEATS. --Tomatoes may be roasted, broiled, baked, fried or stewed
to accompany any kind of meat, or served in an almost infinite variety of
combinations. They may be fried in deep fat or sautéd--why have we no good
English word to express that crisp, surface frying with a little butter or fat
in a very hot pan? For baking, they may be carefully skinned and baked plain,
set side by side in a baking dish, and serve hot with a little butter, salt and
pepper in the centre of each. Or the centre may be taken out carefully with a
spoon, so as to leave a cup-like shell of the firm pulp, and a rich stuffing put
in its place. A little ham or veal, finely minced and mixed with cracker dust,
seasoned and bound together with a well-beaten egg, makes a good filling. Or the
straight pulp of the tomatoes may be highly seasoned and mixed with grated
onion, bread crumbs, melted butter, salt and pepper. Add a lump of butter to
each on taking up.
ESCALLOPED TOMATO is another savory preparation which may be varied with
different seasonings. Arrange in layers, alternating with the peeled and sliced
tomato, bread crumbs dotted with butter and well seasoned, or a light sprinkling
of sausage or very thin chips of bacon. Put a good layer of crumbs on the top
and bake slowly for a full hour, then brown to a rich color.
Mushrooms and macaroni are two very unlike materials, either of which combines
perfectly with tomatoes. Macaroni may be used for an alternate layer, as in the
escallop given above. An Italian method is to first fry a little minced onion in
butter and add to it a pint of tomatoes cut small, with salt and black pepper,
simmering gently until quite soft; then press through a strainer. The macaroni
< last page | next page >
Classic
Cook Books
|
