Stuffed tomatoes from “The Picayune’s Creole Cook Book”

Here’s the recipe directly from “The Picayune’s Creole Cook Book”:

And here’s a rearranged version:

Stuffed Tomatoes.
Tomates Farcies.

6 Tomatoes.
1 Tablespoonful of Butter.
1 Cup of Wet Bread, Squeezed Thoroughly.
Salt, Pepper and Cayenne to Taste.
1 Clove of Garlic (if desired.)
1 Onion.
1/4 Inch of Ham.

1. Wash the tomatoes, selecting fine, large, smooth ones for this purpose.
2. Either cut the tomato in two, or else cut one slice from the stem end.
3. Scoop out the inside of the tomato, and put it in a dish and save the skins.
4. Take one onion and one quarter of an inch of ham and chop very fine.
5. Put a tablespoonful of butter into a saucepan, and add the onion, letting it brown nicely.
6. Then add the ham. Let it brown.
7. Add the insides of the tomatoes, and then add, almost instantly, a cup of bread that has been wet and squeezed.
8. Beat all well together as it fries, and add salt and pepper to taste.
9. Let it cook well, and then take off, and stuff the tomatoes, cut in halves or whole. The former is the daintier way.
10. Sprinkle the tops with bread crumbs, and dot with butter.
11. Place in the oven for fifteen or twenty minutes, till brown, and serve hot with filet of beef or chicken, etc.

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