Stuffed tomatoes

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration V. Selskabsmiddag, s. 109 (falt i det fri)

Be the first to rate

1
Prepare the tomatoes
Wipe the tomatoes clean with a damp cloth. Scoop out the seeds and squeeze out some of the juice.
2
Make the filling
Stir the parsley, mushrooms and chives into the minced meat, and fill the tomatoes.
3
Bake
Place the tomatoes in a flat-bottomed enamelled pot and set it in a water bath in a hot oven (about 200 °C (390 °F)). Leave for 15–20 minutes.
4
Serve
Arrange on a flat dish, garnished with parsley. Just before serving, pour the juice of the squeezed lemon over the tomatoes.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Velg to forskjellige utgaver for å se en sammenligning.

Be the first to share your own version.

More dishes in the same category from the archive

Ingen kommentarer ennå. Bli den første til å dele!