Stuffed Tomatoes Recipe 1 ingredients

To prepare this Stuffed Tomatoes Recipe 1, first select smooth, shapely fruit. Cut a slice from the top of each and scoop out the seeds and a small portion of the pulp. Fry a teaspoon of chopped onion in a tablespoon of butter, add a cup of cooked sweetbreads, cut in small pieces, half a cup of soft bread crumbs, half a cup of tomato pulp, a saltspoon of salt and a dusting of paprika. Mix well and fill the tomato shells, previously dusted with salt and pepper. Cover the tops with buttered crumbs and bake for twenty minutes in a brisk oven. Serve with Hollandaise sauce. The above proportions are ample for six tomatoes.