1. Cut off upper 1/4 th of tomatoes.
2. Remove seeds with a spoon..
3.Sprinkle inside with a little salt and pepper and turn tomatoes upside
down to drain.
4. Make roux: melt butter until foamy, stir in mushrooms and cook until
liquid has evaporated. Stir in flour and cook 1 minute.
5. Stir in milk and cook stirring until thick. Season with salt and pepper.
6. Blend egg yolk into mixture.
7. Stuff tomatoes with this cream and place them in a baking dish.
8. Sprinkle parmesan,
9. Bake in a pre heated 350 oven until heated through. Turn to broil until
top is golden brown.
NOTES : Makes a beautiful complement to any grilled dish.
Recipe by: Miriam Posvolsky Posted to MC-Recipe Digest V1 #765 by Leon &
Miriam Posvolsky <miriamp@pobox.com> on Aug 29, 1997
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