Tomatoes à la Française from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some small ripe tomatoes, cut out the core and remove all the pips, skin the outsides, then season the insides with a little salad oil and tarragon vinegar, a little pepper and salt, and chopp...
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Cooking tools:
- Paring knife
- Cutting board
- Spoon
Ingredients
- salt
- pepper
- tarragon vinegar
- salad oil
- pips
- ripe tomatoes
- eggs
- tarragon
- tomatoes
- shreds
- breast
- chicken
- eschalot
- boned anchovies
- lettuce
- tomato
- crisp lettuce
- egg
- chervil
- parsley
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Stuffed tomatoes recipe | Taste of France®
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