Stuffed Tomatoes a la Tartare

Ingredients

• 8 to 10 medium-sized firm tomatoes
• half a stick of celery
• half a small cooked beetroot
• the white of a hard-boiled egg
• the yolk through a coarse sieve
• a dessertspoonful of tartare sauce
• crisp lettuce leaves

Method

1. 1

   Select the tomatoes, scoop out carefully the centre (pulp) part.

2. 2

   Shred very finely the white portion of celery, beetroot, and the white of a hard-boiled egg, and rub the yolk through a coarse sieve.

3. 3

   Fill the tomatoes with layers of the above ingredients, and curl the fillet of an anchovy on top of each filled tomato.

4. 4

   Place them on ice for about 2 hours.

5. 5

   When required for table, put a dessertspoonful of tartare sauce in the centre of each.

6. 6

   Dish up on crisp lettuce leaves, garnish tastefully, and serve.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 92. The excerpt below is the record exactly as published.

Stuffed Tomatoes a la Tartare. Select 8 to 10 medium-sized firm tomatoes (scald and peel them if so preferred), scoop out carefully the centre (pulp) part. Shred very finely the white portion of half a stick of celery, half a small cooked beetroot, the white of a hard-boiled egg, and rub the yolk through a coarse sieve. Fill the tomatoes with layers of the above ingredients, and curl the fillet of an anchovy on top of each filled tomato. TOMATOES. 187 Place them on ice for about 2 hours. When re- quired for table put a dessertspoonful of tartare sauce in the centre of each. Dish up on crisp lettuce leaves

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