An adaptation of a Polish recipe, Tomaszow Roast makes a perfect special occasion dish, served with stuffed artichoke bottoms, French beans and steamed nezu potatoes.
1×3 lb. fillet of beef
2 teaspoon salt
2 teaspoon black pepper
2 tablespoons German mustard
1 oz. unsalted butter
2 small white cabbages, coarse outer leaves removed and washed
2 oz. unsalted butter
1 small onion, finely chopped
1 lb. lean pork, minced cream, heated until lukewarm
1 teaspoon dried basil
1 oz. Parmesan cheese, grated
Preheat the oven to moderate 350 F (Gas Mark 4, 180°C). Using the teaspoon of butter, grease a large baking sheet. Set aside.
With a sharp knife, slice off and discard the tops of the tomatoes. Scoop out and discard the seeds from the tomatoes. Set the tomato shells upside-down on kitchen paper towels to drain. Set the shells upright on the baking sheet and sprinkle the insides with the garlic, salt and pepper. Place one-quarter of the ham in each tomato. Gently break an egg into each tomato shell, being careful not to break the yolk. Pour over the cream and sprinkle over the basil and the Parmesan. Place the baking sheet in the centre of the oven and bake for 15 to 20 minutes or until the eggs have just set.
Remove the baking sheet from the oven. Transfer the tomatoes to individual serving dishes and serve immediately.