Devilled Tomatoes
A dish that leans on flour and butter for sautéing.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 3 tomatoes
- Salt and pepper
- Flour
- Butter for sautéing
- 59 ml butter
- 10 ml powdered sugar
- 5 ml mustard
- 1 ml salt
- Few grains cayenne
- Yolk 1 “hard-boiled” egg
- 1 egg
- 30 ml vinegar
Make it lactose-friendly
- Butter for sautéing → plant butter, ghee (mostly lactose-free), or olive oil
- 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Wipe, peel, and cut tomatoes in slices. Sprinkle with salt and pepper, dredge with flour, and sauté in butter. Place on a hot platter and pour over the dressing made by creaming the butter, adding dry ingredients, yolk of egg rubbed to a paste, egg beaten slightly, and vinegar, then cooking over hot water, stirring constantly until it thickens.
Nutrition (estimated, per serving)
| Calories | 312 |
|---|---|
| Protein | 5.9 g |
| Fat | 25.9 g |
| Carbs | 16.1 g |
| Fiber | 3.3 g |
| Sodium | 351 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States