Tomatoes Stuffed au Gratin
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tomatoes prepared as at Tomates farcies
- Duxelles
- breadcrumbs
- oil
- sauce Demi-glace
Instructions
- Prepare the tomatoes as said above.
- Stuff them with a rather stiff Duxelles.
- Sprinkle with breadcrumbs and moisten with a few drops of oil.
- Gratinate in a hot oven.
- On taking the dish out of the oven, surround the tomatoes with a cordon of thin tomatoed sauce Demi-glace.