Mousse of Veal in Tomatoes

Ingredients

• nice fresh hard tomacoes
• buttered pan
• finely chopped parsley
• a large diamond of truffle
• a little water

Method

1. 1

   Put tomatoes in hot water and remove skins.

2. 2

   Cut a thin slice off the top and scoop them out.

3. 3

   Sprinkle with parsley, place on a buttered pan, fill with veal mousse, garnish with a strip of mousse colored with parsley, and place a truffle in the center.

4. 4

   Cook in the oven with water for 10-12 minutes.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 213. The excerpt below is the record exactly as published.

Mousse of Veal in Tomatoes Toma res farcies de Mbczsse de Veau Select nice fresh hard tomacoes: put in hot water and remove skins carefully. Cut a thin slice off top of the tomatoes and scoop them out with the potato scoop itake care not to let shells of the tomatoes get too soft); sprinkle with finely chopped parsley; put on a buttered pan: fill with the veal mousse [see recipe: Mousse of Veal a la Europeenne' ; garnish all around in between the mousse and tomato with a waved strip of the mousse that has been colored with chopped parsley. Put in the centre of each tomato a large dia¬ mond of truffle: put in oven with a little water

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