Chapter XVIII · Vegetables and Farinaceous Products · No. 2268
2268—Tomates Sautées à la Provençale
Having halved, pressed, and seasoned the tomatoes, put them, cut side undermost, in an omelet-pan containing very hot oil. Turn them over when they are half-cooked, and sprinkle them with a little chopped parsley, together with a mite of garlic, and some bread-crumbs. Place them in a moderate oven in order to finish their cooking, and dish the tomatoes the moment they are withdrawn from the oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2268, p. 670. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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