The Ritual Master For the Tomatoes :
12 small ripe tomatoes
1 bouquet garni (thyme, bay leaf, parsley)
2 slices of bread
100 ml chicken stock
50gr smoked bacon
50gr button mushrooms
1 bunch parsley
2 garlic cloves
6 medium shallots
1 egg
1 tbsp butter
oil
salt and pepper
Carefully cut the top of the tomatoes and gently empty the pulp into a saucepan. Add the bouquet garni, salt and pepper, and reduce for about 20min until you have a thick sauce. Strain the seeds and set it aside.
Preheat your oven to 200°C.
Soak the bread in the chicken stock.
Start dicing the shallots and garlic, mushrooms, parsley and bacon.
In a large pan, melt the butter and the oil, then add in the mushrooms. When they have softened, add in the onion and garlic for 5min, along with the bacon. Then add the bread and tomato sauce, mix well and turn off the heat.
Finally, crack in the egg, season with salt and pepper and get ready to stuff your tomatoes.
Grease a ceramic dish with some olive oil, and place your stuffed tomatoes nicely, adjusting their caps.
Cook in the oven for 30 to 40 min and serve hot or cold.
For the Maître d’hôtel Sauce :
2 tbsp of butter
2 tbsp of flour
a handful of chopped parsley
200ml of milk
salt, pepper and freshly ground nutmeg
In a small saucepan, melt the butter over medium heat.
Add in the flour and mix until it absorbs the fat. Then quickly add in the milk and parsley, stirring with a whisk to insure a smooth thick sauce. Season well and you’re done.
Serve hot, as it will get too thick when cold.
