12 large tomatoes are hollowed out, piped full of fish, meat or chicken forcemeat and steamed 20 minutes on a rack or baked half an hour in the oven under greased paper. Served with chopped parsley.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 437 (falt i det fri)
A variation on stuffed tomatoes in which the forcemeat is piped in. Erken shows two methods: steaming on a rack or baking under greased paper in the oven.
Hollow out the tomatoes
Cut off a lid and hollow out the tomatoes.
Fill
Fill the tomatoes with the forcemeat using a stiff paper cone or a piping bag.
Steam or bake
Place the tomatoes on a rack and steam them for 20 minutes, or place them in a well-greased frying pan, cover with greased paper and set them in a hot oven (about 200 °C (390 °F)) for half an hour.
Serve
Sprinkle finely chopped parsley over the tomatoes as they are served.
"Paper cone" has been kept as an alternative to a piping bag, the oven temperature is estimated (about 200 °C (390 °F)), and the forcemeat is given as fish, meat or chicken forcemeat made from 250 g of meat or fish.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
«Papirkræmmerhus» er beholdt som alternativ til sprøytepose, ovnstemperatur er anslått (ca. 200 °C), og farsen er angitt som fiske-, kjøtt- eller hønsekjøttfarse laget av 250 g kjøtt eller fisk.
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