Dry them well in a cloth, and drop them into hot fat (see [French Frying]) until quite crisp, and of a light brown colour.
Remove them with a fish-slice or colander-spoon, and drain them on kitchen paper.
Tomato Farni.
- Ingredients—6 or 8 ripe tomatoes.
- 1 oz. of butter.
- ½ oz. of flour.
- 1 gill of stock or milk.
- 1 dessertspoonful of chopped parsley.
- 1 dessertspoonful of chopped cooked ham.
- 1 dessertspoonful of grated Parmesan cheese.
- A few button mushrooms, chopped.
- A few drops of lemon juice.
- Some white and browned bread-crumbs.
- Pepper and salt.
Method.—Melt the butter in a small stewpan.
Mix in the flour smoothly.
Then add the stock or milk; stir and cook well.
Then mix in sufficient white bread-crumbs to make the mixture stiff.
Add the parsley, mushrooms, cheese, ham, lemon-juice, pepper, and salt.
Scoop out the top of each tomato.