Stuffed Tomato Salad a la Gimo

Ingredients

• tomatoes
• chicken (cut up in little dices)
• mayonnaise dressing
• a handle from either lemon or green pepper
• a bow of white ribbon

Method

1. 1

   Put tomatoes in hot water to remove skin, cut a piece from the top, and scoop out.

2. 2

   Fill with diced chicken mixed with mayonnaise dressing, top with more mayonnaise, and add a truffle.

3. 3

   Tie a handle of lemon or green pepper with a bow of white ribbon.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 444. The excerpt below is the record exactly as published.

a bow of white ribbon. Place on well-trimmed lettuce leaves with a strip of Spanish pepper twisted around the stem. Arrange in circular style on a platter with some crisp lettuce leaves in the centre. French dressing can be poured over the lettuce leaves before serving. Delicious salad for luncheon or supper. Pea-and-Cucumber Salad Salade de Petits Pois au Concombre Cut cucumber in one and a half inch pieces, peel with the scalloped knife and scoop out; fill with the pea salad. Take a can of peas, mix with mayonnaise dressing and fill. Place on lettuce leaves, stick a handle of lemon or green pepper in each. Arrange on a platter. Garnish with lettuce leaves. Serve as a salad. Salad of Stuffed Tomato with Tongue, a la Teckla Salade de Tomates farcies de Langue, a la Teckla Put the tomatoes — all of even size — in hot water; remove skins, cut across lengthwise, scoop out, and fill. Filling. One cup grated cooked tongue, two tablespoons mayonnaise dressing, four tablespoons dissolved Cox’s gelatine, three tablespoons whipped cream, pepper and salt. Turn the filling down and the smooth side up, glaze with a toma¬ to glaze, sprinkle with chopped parsley, put a handle of green pep¬ per in each. Arrange the half tomatoes on thick slices of orange (not too large), pour mayonnaise dressing in the centre. A com¬ plete salad for luncheon or supper. Stuffed Tomato Salad a la Gimo Salade de Tomates farcies, a la Gimo Put tomatoes in hot water, remove the skin, cut a little piece from the top and scoop out, sprinkle with parsley; fill with chicken AMERICAN COOK BOOK 301 (cut up in little dices and mixed with mayonnaise dressing), put some mayonnaise dressing on top and truffle. Make a little handle from either lemon or green pepper

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