[2267—TOMATES FARCIES A LA PORTUGAISE]
Stuff the tomatoes with pilaff rice combined with a quarter of its volume of [concassed] tomatoes. Dish this rice in the shape of a regular dome, and sprinkle it with chopped parsley.
N.B.—In addition to the above recipes, tomatoes prepared as already directed may also be garnished with minced chicken [670] ]or lamb meat, or with scrambled eggs, sprinkled with grated Parmesan, and then set to glaze at the salamander.
[2268—TOMATES SAUTÉES A LA PROVENÇALE]
Having halved, pressed, and seasoned the tomatoes, put them, cut side undermost, in an omelet-pan containing very hot oil. Turn them over when they are half-cooked, and sprinkle them with a little chopped parsley, together with a mite of garlic, and some bread-crumbs. Place them in a moderate oven in order to finish their cooking, and dish the tomatoes the moment they are withdrawn from the oven.
[2269—PURÉE DE TOMATES]
See Tomato Sauce (No. [29]).
[2270—SOUFFLÉ DE TOMATES A LA NAPOLITAINE]
Prepare one-half pint of very reduced tomato purée, and combine therewith two oz. of grated Parmesan, two tablespoonfuls of very stiff Béchamel sauce, and the yolks of three eggs.
Add the three whites, beaten to a stiff froth, and spread the preparation in layers in a buttered, soufflé timbale; setting upon each layer a litter of freshly-cooked macaroni, cohered with butter and grated Parmesan. Cook like an ordinary [soufflé].