Monday, November 25, 2013

Scalloped Tomatoes

Today's bookmark is a recipe featured in my book "Handwritten Recipes."

Scalloped Tomatoes
1 pint tomatoes
1 pint bread crumbs
2 tablespoons butter
1 tablespoon sugar
2 teaspoons salt
1 saltspoon pepper
Alternate layers of tomatoes and bread crumbs. Season each layer and cover with small pieces of butter. Finish with crumbs on top. Bake for a half-hour. 

Found in “Mastering the Art of French Cooking, vol. 1” by Julia Child, Louisette Bertholle and Simone Beck. Published by Alfred A. Knopf, 1971.

-Click to enlarge photos-

1 comment:

Russ said...

Ok, that sounds absolutely nasty! All due respect to Julia, but this is clearly a cookbook "filler" recipe that nobody bothered to try, or even think through.