Take some whole tomatoes, if possible; oil them copiously, and grill them gently.
[2264—TOMATES FARCIES]
If the tomatoes to be stuffed be large, cut them in two laterally; if they be medium-sized or small, a lateral slice cut from their stem-ends is sufficient. In any case, press them slightly in order to exude their juice and seeds; season them inside with salt and pepper; set them on an oiled tray, and half-cook them in the oven.
Finally, stuff them as their designation on the menu requires.
[2265—TOMATES FARCIES AU GRATIN]
Having prepared the tomatoes as above, stuff them with somewhat stiff Duxelles; sprinkle with raspings and a few drops of oil, and set the [gratin] to form in a hot oven.
On taking the dish out of the oven, surround the tomatoes with a thread of clear [tomatéd] half-glaze sauce.
[2266—TOMATES FARCIES A LA PROVENÇALE]
Prepare the tomatoes as follows:—Cut them in two; remove their seeds; season them, and place them, cut side undermost, in an omelet-pan containing very hot oil. Turn them over when they are half-cooked; cook them for a little while longer; lay them on a [gratin]-dish, and stuff them with the following preparation:—For six tomatoes, fry two tablespoonfuls of chopped onion in oil; add four peeled, pressed, and [concassed] tomatoes, a pinch of chopped parsley, and a crushed clove of garlic, and cook under cover for twelve minutes. Complete with four tablespoonfuls of bread-crumbs, soaked in consommé and rubbed through a sieve; two anchovies also rubbed through a sieve, and finish with some somewhat fat, braised-beef gravy. When the tomatoes are stuffed, sprinkle them with bread-crumbs combined with grated cheese; sprinkle with oil, and set the [gratin] to form.
These tomatoes may be served either hot or cold.