The Kitchen Novice

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Side Dishes - Free Recipes


  •  8 medium-sized tomatoes,
  • 1 breakfastcupful of breadcrumbs,
  •  1 teaspoonful each of finely chopped parsley, mint, and eschalot,
  • 1 egg,
  • pepper and salt,
  • 1 oz. of butter.

Make a stuffing of the breadcrumbs, parsley, mint, and eschalots, adding the egg well beaten, and seasoning. Make a small opening in the tomato and take out the seeds with a teaspoon; fill the tomatoes with the stuffing, put them into a tin, place a bit of butter on each, pour 1/2 a teacupful of water in the tin, and bake the tomatoes 15 minutes.


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