Bacon Vinaigrette
INGREDIENTS:
8 sl Gammon
14 1/2 oz Tomatoes
Stuffing:
1/2 oz Butter
2 oz Mushrooms; Chopped
3 oz Soft White Bread Crumbs
Salt And Pepper
1/2 ts Mixed Herbs
Egg To Bind; Beaten
8 sl Gammon
14 1/2 oz Tomatoes
Stuffing:
1/2 oz Butter
2 oz Mushrooms; Chopped
3 oz Soft White Bread Crumbs
Salt And Pepper
1/2 ts Mixed Herbs
Egg To Bind; Beaten
Melt butter and gently fry mushrooms for 2 minutes. Combine with breadcrumbs, salt, pepper and herbs. Use just sufficient beaten egg to bind ~ about 3 tablespoonfuls. Divide stuffing between bacon slices. Roll up and secure each, if necessary, with a wooden cocktail stick. Cook for 5 minutes under a hot grill, turning once. Remove sticks and place bacon rolls in an oven dish, in a single layer. Press tomatoes through a sieve into a saucepan. Season to taste and bring to the boil. Pour oven bacon rolls and cook in a very moderate oven (350 F -
gas mark 3) for 30 minutes.
Serve with creamed potatoes and, if liked, a tossed green salad.
gas mark 3) for 30 minutes.
Serve with creamed potatoes and, if liked, a tossed green salad.