Cold Tomatoes Americaine

Ingredients

• six or eight even-sized, but firm, tomatoes
• equal quantity of stiff Mayonnaise sauce
• some finely chopped celery
• a very little chopped ripe pineapple

Method

1. 1

   Hollow out the tomatoes and remove the seeds.

2. 2

   Mix the pulp with Mayonnaise sauce, chopped celery, and pineapple.

3. 3

   Fill the tomatoes with this mixture and place in an ice-box for at least two hours.

4. 4

   Serve on lettuce leaves.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 73. The excerpt below is the record exactly as published.

COLD TOMATOES AMERICAINE CHOOSE six or eight even-sized, but firm, tomatoes ; hollow out as much as possible of the soft centre portions ; remove the seeds and mix the pulp with an equal quantity of stiff Mayonnaise sauce ; to this add some finely chopped celery and a very little chopped ripe pineapple

Cook this with the app: pantry check, scaling, and the assistant.