Tomatoes à la St. Germain from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take nice ripe good sized tomatoes, remove the core and pips, and season the insides with a little salt and white pepper. Mix half a pint of thick Bechamel sauce with a set of cooked sheep’s or...
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Cooking tools:
- Paring knife
- Spoon
Ingredients
- browned breadcrumbs
- tomato
- bread
- clarified butter
- sheep
- bechamel sauce
- parsley
- calf
- watercress
- tomatoes
- pips
- salt
- white pepper
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