Tomatoes à la Française

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

small ripe tomatoes ↝ Tomatoes, raw [Tomatoes]
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
tarragon vinegar
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
chopped eschalot
six well washed and boned anchovies shredded
cooked breast of a chicken also shredded ↝ Chicken, breast, boneless, skinless, raw [Poultry Products]
hard boiled eggs that have been cooked for seven minutes ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
chopped tarragon ↝ Parsley, raw [Not included in a food category]
chervil or parsley ↝ Parsley, raw [Not included in a food category]
shredded crisp lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]

Instructions (8)

Take some small ripe tomatoes, cut out the core and remove all the pips, skin the outsides.
Season the insides with a little salad oil and tarragon vinegar, a little pepper and salt, and chopped eschalot.
Have about six well washed and boned anchovies shredded, and the cooked breast of a chicken also shredded, and fill up the tomatoes with these shreds.
Take some hard boiled eggs that have been cooked for seven minutes, cut these in round slices about a quarter of an inch thick.
Mask the egg slices with chopped tarragon and chervil or parsley.
Place a little shredded crisp lettuce on the dish.
Place the slices of egg on the lettuce, and a tomato on the top of each slice of egg.
Serve for a second course dish or, if arranged in small quantities and served on small plates or paper, as a hors-d’œuvre.

Original Text

Tomatoes à la Française.
(Tomates à la Française.)

Take some small ripe tomatoes, cut out the core and remove all the pips, skin the outsides, then season the insides with a little salad oil and tarragon vinegar, a little pepper and salt, and chopped eschalot. Have about six well washed and boned anchovies shredded, and the cooked breast of a chicken also shredded, and fill up the tomatoes with these shreds. Take some hard boiled eggs that have been cooked for seven minutes, cut these in round slices about a quarter of an inch thick, mask them with chopped tarragon and chervil or parsley; place a little shredded crisp lettuce on the dish, and place the slices of egg on the lettuce, and a tomato on the top of each slice of egg. Serve for a second course dish or, if arranged in small quantities and served on small plates or paper, as a hors-d’œuvre.

Notes

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