Stuffed Tomato with Salmon a la Mathilda

Ingredients

• Select small, even-size tomatoes
• with a little speck of butter
• pepper
• salt
• fill with creamed salmon
• garnish with lemon
• garnish with parsley

Method

1. 1

   Peel tomatoes, cut a small piece from the top, and remove the inside.

2. 2

   Sprinkle with parsley, put on a buttered pan, and leave in the oven with butter, pepper, and salt.

3. 3

   When hot, fill with creamed salmon.

4. 4

   Arrange on a paper doily, garnish with lemon and parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 80. The excerpt below is the record exactly as published.

Stuffed Tomato with Salmon a la Mathilda Tomate farcie de Saumon, a la Mathilda Select small, even-size tomatoes; put in hot water and peel, taking care not to make them soft. Cut a small piece from the top of each tomato; carefully remove the inside, only leaving the out¬ side shell. Sprinkle with fine-chopped parsley. Put on a buttered pan and leave in the oven with a little speck of butter, pepper, and salt inside the tomato. When hot, fill with creamed salmon [see recipe: Creamed Salmon in Ramequin Cups]. Arrange on a paper doily. Garnish with lemon and parsley. Entree for luncheon or dinner. Boiled Salmon ( Saumon bouilli) a la Bregitta Take of salmon a piece large enough for the number to be served. Scale and wash it well; put it in a pan of cold water with bay leaves, whole black peppers, and salt; let come to a boil; skim and let simmer — time according to size of the salmon. Leave something in the pan underneath the salmon, otherwise it is apt to burn. [A small mould or knife or some similar object will do for this purpose.] When serving, remove the skin on the top of the sal¬ mon; put some melted butter over; sprinkle with fine-chopped pars¬ ley, all around place some small marbles of boiled potatoes put in shirred butter and sprinkled with chopped parsley. Garnish with lemon and parsley and serve with egg sauce a la Bregitta. Fish dish for dinner. AMERICAN COOK BOOK Broiled Salmon ( Saumon grille) a la Tartare Cut slices of salmon about one and a half inches thick; rub some good salad oil over and put it on a broiler that has been well but¬ tered. Put over a good hot oven and broil from ten to twelve minutes. When done, remove it carefully by putting a plate on top of the broiler and turning it over. Put some butter on top of the slices of fish and leave them in the oven for five or six minutes. When ready, pour some melted butter over the fish, a squeeze of a lemon, and sprinkle with fine-chopped parsley; garnish with toma¬ toes and lemon all around and serve with a tartare sauce and cu¬ cumber salad or cold slaw. Fish dish for dinner. Salmon a la Hollandaise in Mousse of Spinach Saumon a la Hollandaise en Mousse d’ Epinards Take one and a half pounds salmon and cook; when done, cut in pieces and put between two plates with some butter, pepper, and salt, and a squeeze of lemon juice. Put in the oven to get thor¬ oughly hot; and in the meantime make a hollandaise sauce. Serve salmon inside a ring of mousse of spinach. [See recipe: Spinach Mousse.] Cover it with the rich hollandaise sauce and pour hollandaise sauce all around. Garnish with parsley

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