(Pomodori ripieni)
Select ripe middle-sized tomatoes, cut them in two equal parts and scoop out the inside seeds. Season with salt and pepper and fill the tomatoes with the following hash, in such a way as to make the stuffing come over the edge of the half tomato:
Make a hash with onion, parsley and celery, put it on the fire with a piece of butter and when it is browned, put in a small handful of dried mushrooms previously softened in water and chopped very fine: add a tablespoonful of bread crumbs soaked in milk, season with salt and pepper and let the compound simmer, moistening with water if necessary. When you take from the fire add, when it is still lukewarm, grated cheese and a beaten yolk (or two) of egg, but seeing that the compound does not become too liquid.
When the tomatoes are filled, take them in the oven with a little butter and oil mixed together and serve them as a side-dish for roast beef or steak.
The stuffed tomatoes can be made simpler with a hash of garlic and parsley mixed with bread crumbs, salt and pepper and seasoned with oil when they are in the saucepan.
111
CAULIFLOWER WITH BALSAMELLA
(Cavolfiore colla balsamella)
Remove from a good sized cauliflower the external leaves and the green ribs, make a deep cut crosswise in the stalk and cook it in salted water. Then cut it in sections and brown with butter, salt and pepper. Put it in a baking tin, throw over a small pinch of grated cheese, cover with the balsamella (No. 54) and brown the surface.
Serve this cauliflower as an entremets or as a side-dish with boiled chicken or a stew.