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Classic
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page 139
PREPARATION.--1st. Cut out a small core at the top of the tomato and squeeze
slightly with the hand so as to remove some of the seeds and then stuff with a
stuffing made as follows: 2d. Chop 1 onion, put it in a saucepan with 2
tablespoonsful flour, 4 oz. chopped meat (already cooked or sausage meat) 3 oz.
white bread having been dipped in some milk or stock, a little chopped parsley.
Let cook awhile. 3d. Put this stuffing in the tomatoes, pour over some bread
crumbs, some rasped cheese, brush over with some melted butter and let bake in
an oven for 1/4 hour.
CUCUMBERS.
381. CONCUMBRES A LA CREME.
CUCUMBERS WITH CREAM.
PROPORTIONS.--For five persons:
Cucumbers...........6.
Butter..............1/4 lb.
Cream...............2 glassesful.
Sugar...............2 teaspoonsful.
Salt................A little.
Time.--20 minutes.
PREPARATION.--1st. Peel the cucumbers, cut them in four endwise, take the seeds
out and cut them in pieces about 2 inches long. 2d. Melt 1/4 lb. butter in a
shallow stew pan and when warm add the cucumbers. Cook on bright fire for about
10 minutes. 3d. Add 2 glassesful cream, a little salt and sugar, boil awhile and
serve as a side dish.
MUSHROOMS.*
382. CHAMPIGNONS A LA CREME.
MUSHROOMS WITH CREAM.
PROPORTIONS.--For five persons:
Mushrooms...........2 lb. can.
Yolks...............2.
Starch..............1 tablespoonful.
Cream or milk.......1 glassful.
Parsley.............1/4 handful.
Time--15 minutes.
PREPARATION.--1st. Pour a 2-lb. can of mushrooms in a sauce pan with their juice
and boil a while. 2d. Place the sauce pan on a corner of the range and add two
yolks mixed in a bowl with 1 tablespoonful corn starch, 1 tablespoonful cream
and some chopped parsley. Serve as a garnish for fine dinners.
*It requires some experience to select fresh mushrooms, therefore we give only
recipes for canned ones.
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