Chapter XVIII · Vegetables and Farinaceous Products · No. 2263
2263—Grilled Tomatoes
Take some whole tomatoes, if possible; oil them copiously, and grill them gently.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2263, p. 669. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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