Tomatoes à la Crème

By the RecipeCafe Archives

Ingredients

• 3 medium tomatoes
• 1 Salt, to taste
• 1 Black pepper, to taste
• 1 All-purpose flour, for dredging
• 2 tablespoons (30 g) unsalted butter, for sautéing
• 1 cup (240 ml) White Sauce I (béchamel)

Instructions

1. 1. Wipe and peel 3 medium tomatoes, then slice them into rounds approximately 1/2 inch (1.3 cm) thick.
2. 2. Sprinkle the tomato slices on both sides with salt and black pepper, then dredge lightly in all-purpose flour, shaking off any excess.
3. 3. Heat a cast-iron skillet over medium heat and melt the butter until it foams and subsides, approximately 1–2 minutes. (Period term: 'spider' — a cast-iron skillet with legs used over hearth coals; here replaced by a standard cast-iron or heavy skillet on the stovetop.)
4. 4. Sauté the floured tomato slices in the butter for 2–3 minutes per side, until the coating is golden brown and the tomato flesh is just tender when pierced with a fork. Work in batches if needed to avoid crowding the pan.
5. 5. Transfer the sautéed tomato slices to a warmed serving platter.
6. 6. Prepare White Sauce I (béchamel) per Farmer's recipe (page cross-reference). Pour 1 cup (240 ml) of the hot sauce evenly over the plated tomatoes and serve immediately.