Tomatoes au Gratin from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Scald and skin the tomatoes and cut into thick slices. Then place a layer of them at the bottom of a baking dish, cover with a layer of bread crumbs, spread very thick, and season with salt and pep...
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Ingredients
- 6 Tomatoes
- 2 Tablespoonfuls of Butter
- A Cupful of Grated Bread Crumbs
- Salt
- Pepper
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