Tomatoes à l’Andalouse

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 (9)

For the tomatoes

small fresh tomatoes ↝ Tomatoes, raw [Tomatoes]

For the artichokes

cooked artichoke bottoms ↝ Artichoke [Other vegetables and combinations]

For the dressing

salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
tarragon vinegar
chilli vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
chopped tarragon and chervil ↝ Parsley, raw [Not included in a food category]
chopped tarragon and chervil ↝ Parsley, raw [Not included in a food category]
chopped eschalot

Instructions (7)

Prepare the tomatoes: remove the cores, take out all the pips, skin them and leave on ice (if you have it) to become quite cold.
Prepare the artichoke bottoms: take some cooked artichoke bottoms.
When about to serve, prepare the dressing: mix two tablespoonfuls of salad oil with a dessertspoonful of tarragon vinegar, a few drops of chilli vinegar, a pinch of salt, and a tablespoonful (together) of chopped tarragon and chervil. A little chopped eschalot may also be added if liked.
Season both the artichokes and tomatoes with this dressing.
Assemble the dish: place a tomato on an artichoke bottom.
Pour the remaining sauce over the assembled dish.
Serve.

Original Text

Tomatoes à l’Andalouse.
(Tomates à l’Andalouse.)

Take some small fresh tomatoes, remove the cores, take out all the pips, skin them and leave on ice (if you have it) to become quite cold; also take some cooked artichoke bottoms. When about to serve have two tablespoonfuls of salad oil mixed with a dessertspoonful of tarragon vinegar, a few drops of chilli vinegar, a pinch of salt, and a table-spoonful (together) of chopped tarragon and chervil; a little chopped eschalot may also be added if liked. Season both the artichokes and tomatoes with this, and then place a tomato on an artichoke bottom, and pour the remaining sauce over, and serve.

Notes

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