Chapter XVIII · Vegetables and Farinaceous Products · No. 2264
2264—Tomates Farcies
If the tomatoes to be stuffed be large, cut them in two laterally; if they be medium-sized or small, a lateral slice cut from their stem-ends is sufficient. In any case, press them slightly in order to exude their juice and seeds; season them inside with salt and pepper; set them on an oiled tray, and half-cook them in the oven.
Finally, stuff them as their designation on the menu requires.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2264, p. 669. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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