Home › The Principles of Cookery › Tapioca and Tomatoes

Tapioca and Tomatoes

Soak a table-spoonful of tapioca in water for a couple of hours, set it to boil, adding a little more water till quite done to the consistency of porridge. Add pepper, salt, and a little fresh butter. Cut two tomatoes in half, remove pips and watery substance, sprinkle with a little pepper and salt. Fill each half-tomato with the tapioca, sprinkle the top with grated Parmesan and baked bread-crumbs, put them into the oven for twenty minutes, and serve.