|
Classic
Cook Books
< last page | next page >
page 85
Method:
First of all, prepare the stuffing in the following manner: Chop the oysters,
onions, garlic and parsley well together; then add the biscuits finely crushed,
and season to taste. This done, prepare the tomatoes, thus:
Cut each tomato at the top, nearly all the way around, but leaving the top
attached to the rest, in order to act as a lid; then dig out the insides with
the aid of a pointed knife or a spoon. They should then be stuffed lightly with
the mixture, and each stuffed tomato pierced with a fork to enable it to cook
thoroughly and quickly. When all tomatoes are stuffed, pack them closely side by
side, in a deep, flat pan, covering the top with a little crushed biscuits.
After pouring plain water over the whole, nearly up to the top, place in a
moderately hot oven until done.
< last page | next page >
Classic
Cook Books
|
