Stuffed Tomatoes, Nana

Ingredients

• four nice medium sized tomatoes
• one-half of the breast of a boiled chicken
• some chopped walnuts
• a little mayonnaise sauce
• a little whipped cream
• salt and pepper

Method

1. 1

   Put the tomatoes in boiling water for fifteen seconds.

2. 2

   Then dip in cold water and peel.

3. 3

   Cut off the tops, scoop out and fill with the chicken, walnuts, mayonnaise, whipped cream, salt, and pepper.

4. 4

   Mix well.

5. 5

   Place the tomatoes on lettuce leaves and cover with thin mayonnaise.

6. 6

   Serve very cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 267. The excerpt below is the record exactly as published.

Stuffed tomatoes, Nana Calf's liver and bacon Poached eggs, Persanne Baked potatoes Broiled squab on toast Rolls Cold asparagus, mustard sauce Coffee Saratoga chip potatoes German apple cake Coffee DINNER Onion soup, au gratin Celery Planked striped bass Roast leg of veal, au jus Cardon a la moelle Potatoes a la Reine Escarole and chicory salad Neapolitan ice cream Assorted cakes Coffee Stuffed tomatoes, Nana. Put four nice medium sized tomatoes in boil- ing water for fifteen seconds. Then dip in cold water and peel. Cut off the tops, scoop out and fill with the following: One-half of the breast of a boiled chicken, chopped very fine, some chopped walnuts, a little mayonnaise sauce, a little whipped cream, and salt and pepper

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