Reference > Farmer's Cookbook > VEGETABLES > Devilled Tomatoes
  Tomatoes á la Crême Baked Tomatoes I  

Devilled Tomatoes

3 tomatoes
1 teaspoon mustard
Salt and pepper
1/4 teaspoon salt
Few grains cayenne
Butter for sautéing
Yolk 1 "hard-boiled" egg
4 tablespoons butter
1 egg
2 teaspoons powdered sugar
2 tablespoons vinegar

Wipe, peel, and cut tomatoes in slices. Sprinkle with salt and pepper, dredge with flour, and sauté in butter. Place on a hot platter and pour over the dressing made by creaming the butter, adding dry ingredients, yolk of egg rubbed to a paste, egg beaten slightly, and vinegar, then cooking over hot water, stirring constantly until it thickens.

  Tomatoes á la Crême Baked Tomatoes I  

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