Hongroise

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
garnish
Instructions (6)
  1. Scald, peel, and slice rather thickly, some ripe and well-coloured tomatoes.
  2. Dust them plentifully with freshly-ground black pepper, salt, a dust of cayenne, and some very finely-minced shallot or chives.
  3. Sprinkle these slices with oil and tarragon vinegar.
  4. Set them on ice till wanted.
  5. Serve garnished with whipped or clotted cream, into which you have stirred some coralline pepper and finely-minced chives or parsley.
  6. See that this is icy cold when served.
Original Text · last edited 4 days ago
Hongroise.—Scald, peel, and slice rather thickly, some ripe and well-coloured tomatoes, dust them plentifully with freshly-ground black pepper, salt, a dust of cayenne, and some very finely-minced shallot or chives; now sprinkle these slices with oil and tarragon vinegar, and set them on ice till wanted. Serve garnished with whipped or clotted cream, into which you have stirred some coralline pepper and finely-minced chives or parsley. See that this is icy cold when served.
Notes
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