[Salads, Sandwiches and Chafing-Dish Dainties by Janet McKenzie Hill]@TWC D-Link book
Salads, Sandwiches and Chafing-Dish Dainties

INTRODUCTION
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Calf's brains, chicken, veal, tongue or ham may be substituted for the sweetbread.
=Tomatoes Farces a l'Aspic.= INGREDIENTS.
6 even-sized ripe tomatoes.
1 pint of aspic jelly.
1/2 a cup of lobster meat, chopped fine.
1 tablespoonful of capers.
2 yolks of hard-boiled eggs.
Mayonnaise, parsley, lettuce.
_Method._--Scoop out the centres of the tomatoes, after removing the skin, and chill thoroughly.

Pass the yolks through a sieve, add to the lobster, with the capers, half a cup of mayonnaise and half a cup of chicken aspic, thick and cold, but not set; stir these in a dish standing in ice water until nearly set; then fill the cavities in the tomatoes with the mixture.

Brush over the outside of the tomatoes with half-set aspic; when the aspic is set, repeat twice, then set aside on ice for some time before serving.

Serve on a bed of lettuce seasoned with French dressing.

Garnish each tomato with a sprig of parsley and the salad-dish with blocks of aspic.


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