Chapter XVIII · Vegetables and Farinaceous Products · No. 2265
Built upon: No. 268Gratins
2265—Tomates Farcies au Gratin
Having prepared the tomatoes as above, stuff them with somewhat stiff Duxelles; sprinkle with raspings and a few drops of oil, and set the No. 268, Gratins to form in a hot oven.
On taking the dish out of the oven, surround the tomatoes with a thread of clear tomatéd half-glaze sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2265, p. 669. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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