Stuffed Tomatoes a la Creole from The Picayune's Creole Cook Book by The Times Picayune Publishing C
Chop the chicken meat very fine. Cut the Tomatoes into halves, and scoop out the insides without breaking the outer skins. Take the inside meat and chop fine. Put a tablespoonful of butter into the...
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Ingredients
- 6 Large Tomatoes
- ¼ Pound of the White Meat of a Chicken
- 2 Inches of Ham
- An Egg
- A Tablespoonful of Parsley
- An Onion, Minced Fine
- ½ Cupful of Bread Crumbs
- A Clove of Garlic (If Desired)
- Thyme and Bay Leaf
- Salt, Pepper and Cayenne to Taste
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