Tomatoes A La Mentone - Tomates A La Mentone

Take some small, raw, ripe tomatoes, peel them and remove the pips, season them inside with salad oil, tarragon vinegar, a little chopped eschalot, and chopped cooked ham or tongue, and fill them up with a mixture prepared as below,' then stand them away in the ice cave for about half an hour, or on pounded ice for one hour, before using. Have some aspic jelly lightly coloured with Marshall's Sap Green, and when set, cut it out in rings, allowing one for each tomato, and fill up the centre of this ring of aspic with a macedoine of cooked vegetables that have been seasoned with a little oil and tarragon vinegar, or a little lettuce salad; place one tomato on the top of each ring of jelly, sprinkling over a little finely-chopped parsley, or tarragon and chervil, and serve for an entree, or for second course, or for any cold collation, such as a ball supper, etc.

Mixture For Filling Up The Tomatoes

For twelve tomatoes, take half a pint of stiffly-whipped cream, mix with it a gill and a half of whipped aspic jelly, season with a dust of Marshall's Coralline Pepper, a tablespoonful of tarragon vinegar, a pinch of castor sugar, a dessertspoonful of grated horseradish, and a quarter of a pound of cooked chicken, or white meat, that is cut up in very small dice shapes, two chopped olives, and one French gherkin; mix up on ice, and then put into a forcing bag with a plain pipe, and use.

Tomatoes A La Wellington Tomates A La Wellingion

Take two or three raw ripe tomatoes, cut them in slices about half an inch thick, season them with coralline pepper, and salt, and place a very thin slice of raw bacon on the top; put them in a buttered saute pan and cook them in a quick oven for twelve to fifteen minutes, then sprinkle with a little chopped parsley, and use for breakfast or luncheon dish, or for garnishing purposes.

Tomato Salad A L'anglaise - Salade De Tomates A L'anglaise

Slice some raw ripe tomatoes, season them with salt, chopped -eschalot, parsley, coralline pepper, salad oil, and French vinegar; arrange them en couronne on a dish, and hand them with joints or roasts for dinner or luncheon, or with any hot or cold meats.

Potatoes A L'albert Pommes De Terre A L'albert

Take some new potatoes, cleanse and then peel them into olive shapes, using a garnishing knife for the purpose; put them into cold water with a pinch of salt, bring them to the boil, and let them simmer till cooked without breaking. Dish them up in a pile on a hot dish, and pour over them some Tomato butter (vol. i.), sprinkle with a little chopped raw green parsley, and serve for dinner or luncheon as a dressed vegetable.

Potatoes A L'allemande Pommes De Terre A L'allemande

Cut some cold cooked potatoes in slices about a quarter of an inch thick, and stamp them out with a plain round cutter about the size of a shilling piece. Butter the dish on which the potatoes are to be served, and arrange them in a circle on the bottom; sprinkle with a little finely-chopped, lean, cooked ham or tongue, a little chopped parsley, pepper and salt, and then mask them over with creamy Veloute sauce (vol. i.), then sprinkle them again with a little cooked potato that has been rubbed through a wire sieve, place the dish in a baking-tin containing a little hot water, and place in a quick oven to cook for fifteen to twenty minutes till a nice brown colour, then remove from the oven, sprinkle over the potatoes some chopped parsley, and serve hot for a second course or luncheon dish.