tomatoes a la mireille

Recipe in Chronicling America
Printable Recipe (PDF)

Ingredients

  • 6 tomatoes
  • 1 onion
  • 3 eggplants
  • 1 garlic
  • 1 cup white wine
  • 3 egg yolks
  • parsley
  • 1 cup grated cheese
  • cracker meal
  • salt

Directions

  1. Tomatoes are divided into two and are emptied, seasoned with salt and pepper.
  2. Fry with the onion cut into small pieces, the eggplant in thin slices. Sprinkle with white wine.
  3. Add the salt to taste, parsley and grated cheese.
  4. Let it cool and add the three egg yolks.
  5. Tomatoes are stuffed and sprinkled with cracker meal.
  6. Place in a mold, sprinkle with grated parmesan cheese and au gratin in the oven for 5 minutes.
  7. Serve in the same juice.
newspaper recipe of tomatoes a la mireille