Quantity for 6 Persons.
- 6 nice, red tomatoes
- ½ lb. fine chopped veal or sweetbreads
- 1 yolk of egg
- Salt to taste
- 1 pinch of pepper
- 3 tbsps. of minced champignons
- 3 tbsps. of butter
- 3 tbsps. of cream
Preparation: Prepare the tomatoes as given under [No. 55]. The butter is melted, the veal stewed in it, yolks of eggs, cream, champignons stirred in and seasoned with salt and pepper, 2 tablespoonfuls of tomato pulp added and the whole mixture cooked a few minutes. Now fill the tomatoes with this, sprinkle with roll crumbs and butter, then place in a buttered baking pan and bake in the oven ½ hour.
Remarks: You may omit the champignons. tomatoes look very nice on the table and are served at parties.
No. 57—STUFFED CUCUMBERS.
Quantity for 6 Persons.
- 6 medium-sized cucumbers
- 1 lb. finely chopped veal
- ½ roll
- Salt to taste
- 1 pinch of nutmeg
- 1½ tsps. finely chopped parsley
- 1⁄10 lb. of butter
- 2 eggs
- 1 pinch pepper
For Stewing.
- ⅛ lb. of butter
- 1 pt. bouillon or gravy
Preparation: The cucumbers are peeled and carefully scooped out. Mix the chopped veal with the soaked roll, stew it in the butter, add salt, pepper, nutmeg, eggs and parsley, cook 2 minutes and fill the cucumbers with this mixture. Melt the ⅛ lb. butter in a shallow pan, place the cucumbers in and gradually add the bouillon, and stew ½ hour. Place the cucumbers carefully on a platter and serve very hot.