Medallions of Tomatoes

Ingredients

• some tomatoes
• enough aspic to make it firm
• layer of cream of chicken
• salad or cress in the centre

Method

1. 1

   Pass tomatoes through a sieve, season, and add aspic.

2. 2

   When cold, pour a layer into a flat tin.

3. 3

   When set, add a layer of cream of chicken, then another layer of tomatoes.

4. 4

   When cold, turn out on a wet napkin and cut with a round cutter.

5. 5

   Decorate with egg white stripes and place salad or cress in the center.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 93. The excerpt below is the record exactly as published.

Medallions of Tomatoes. Pass some tomatoes through a wire sieve. Season ; add enough aspic to make it firm. When cold, pour a layer into a flat tin. When set, add a layer of cream of chicken ; when set, another layer of toma- toes. When cold, turn out on a wet napkin, and cut with a round cutter. Cross two thin stripes of white of egg oai top of each.. When dished, put salad or cress in the centre

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