Tomates à la Crème au Céleri

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (7)
For the tomatoes
For the filling
Instructions (11)
  1. Peel small, well-shaped and coloured tomatoes by dipping them for a moment in boiling water and then removing the skin.
  2. Scoop out the seeds and the centre of the tomatoes.
  3. Set the prepared tomatoes in the ice cave till perfectly cold and firm.
  4. Prepare the celery by cutting it into tiny julienne strips and throwing it into cold water to crisp till wanted.
  5. Blanch and roughly chop walnuts.
  6. Grate cheese.
  7. Freeze a pint of stiffly whipped cream.
  8. When the cream is half frozen, stir into it the celery, cheese, and walnuts.
  9. Season the mixture with cayenne and a very little salt.
  10. Finish freezing the mixture.
  11. Serve the filling piled up in the prepared tomatoes.
Original Text · last edited 4 days ago
Tomates à la Crème au Céleri.—Peel some small, well-shaped and coloured tomatoes by dipping them for a moment in boiling water and then removing the skin; scoop out the seeds and the centre, and set them in the ice cave till perfectly cold and firm; have ready some nice celery, cut into tiny julienne strips and thrown into cold water to crisp till wanted; about an equal amount of blanched and roughly chopped walnuts, and the same of grated cheese; freeze a pint of stiffly whipped cream, and when half frozen stir into it the celery, cheese, and walnuts, with a seasoning of cayenne and a very little salt, finish freezing, and serve piled up in the tomatoes. Artichoke bottoms can be used instead of tomatoes, and the filling can also be varied to taste.
Notes
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