Vegetarian Recipes

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Thursday, 6 December 2007

TOMATOES À LA PARMESAN

4 large tomatoes,
1 oz. of butter,
3 oz. of Parmesan cheese,
3/4 pint of milk,
1 dessertspoonful of Allinson fine wheatmeal,
pepper and salt to taste.

Bake the tomatoes in a tin with the butter and a dredging of pepper and salt.

Make a sauce with the milk, meal, and cheese, seasoning it with a little cayenne pepper if handy.

When the tomatoes are baked, place them on hot buttered toast, pour the sauce over, and serve hot.

Labels: PARMESAN, TOMATO, TOMATOES À LA PARMESAN

posted by kanx1976 at 13:18

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