Stuffed Tomatoes (hot Entree) Recipe

MRS. JAMES LAURIE.



Six tomatoes, three ounces cooked white meat of any kind, one small

shallot, one teaspoon chopped parsley, pepper and salt, two tablespoons

bread crumbs, one egg. Take out the centre from the tomatoes; cut the

meat into very small pieces, mix with the bread crumbs, parsley,

shallot, pepper, salt, and egg. With this fill the tomatoes, put a small

piece of butter on each and bake fifteen minutes in a good oven.

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