CookEat Recipe
Tomatoes Carolina
Six tomatoes filled with Carolina rice, ham, broth, butter and Parmesan.
Method
Steps
Step 1
Make No701 white broth ONCE: put parent veal bones in its STARTING five gallons cold water, BRING to a boil and carefully SKIM scum. Add the parent whole peeled carrots, turnips, onions, parsley root, leeks and celery, cover and simmer gently about four hours. Cloth-strain into clean vessels, cool rapidly and measure actual FINISHED broth output; do not equate starting water with finished yield. Allocate precisely THREE GILLS finished broth to the rice; do not make or serve a second parent batch.
Step 2
Cut lids from six tomatoes and scoop centres; season hollow shells. Printed transfer of pulp into No122 demi-glace pot is OPTIONAL separate stock use, not a required ingredient or a second No122 batch.
Step 3
Combine two ounces raw Carolina rice, chopped raw ham/onion and exactly three gills measured FINISHED No701. Season, cover and boil ten minutes, then oven-cook forty-five minutes; verify ham safely cooked. Fold in one ounce butter and Parmesan.
Step 4
Fill and lid the six tomatoes, baste surface with measured melted butter and oven-bake fifteen minutes until safely hot.
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