Canapés de Tomates au Parmesan.—Have ready
some round fried croûtons; dip some rich-coloured
tomatoes for a minute in boiling water, skin and
slice them, and lay a slice of tomato on each, put a
cube of Gruyère seasoned with oil and vinegar on
this, and then, by means of a pipe and bag, mask
the whole with egg white meringue strongly
flavoured with grated Parmesan, and coralline
pepper, and serve; or set it in a slack oven for a
minute or two to crisp and colour very faintly.