Tomatoes Stuffed à la Hussarde (with a Salpicon in Béchamel)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- fine tomato halves prepared as at Tomates farcies
- pimentos
- mushrooms
- scarlet tongue
- gherkins
- sauce Béchamel
- fine breadcrumbs
- melted butter
Instructions
- Prepare fine tomato halves as said at Tomates farcies.
- Make a salpicon of pimentos, mushrooms, scarlet tongue and gherkins in equal parts, bound with reduced sauce Béchamel.
- Stuff the tomatoes with it, in a dome.
- Sprinkle with fine breadcrumbs and moisten with melted butter.
- Glaze in a brisk oven.