Stuffed Tomatoes with Roquefort Cheese, a la Parisienne

Ingredients

• quarter pound roquefort cheese
• four tablespoons dissolved Cox’s gelatine
• one tablespoon butter
• three-quarters cup whipped cream
• some green coloring to make it the shade of the cheese
• cayenne pepper to taste
• salt to taste

Method

1. 1

   Stir butter and cheese to a cream, add the gelatine, then the coloring, cayenne pepper, and salt to taste; last add the whipped cream.

2. 2

   Put in a paper bag with a fancy tube and fill the tomatoes.

3. 3

   Garnish with a strip of Spanish pepper and a little flower of truffles on top; garnish with the heart of a lettuce in the center and chopped aspic.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 405. The excerpt below is the record exactly as published.

Stuffed Tomatoes with Roquefort Cheese, a la Parisienne Tomates farcies de Roquefort, a la Parisienne Select nice tomatoes, all same size; put in hot water and peel, cut in halves; scoop out, leaving just a thin shell; fill with the cream of roquefort cheese. Filling. Quarter pound roquefort cheese, four tablespoons dissolved Cox’s gelatine, one tablespoon butter, three-quarters cup whipped cream, some green coloring to make it the shade of the cheese. How to Make It. Stir butter and cheese to a cream, add the gelatine, then the coloring, cayenne pepper and salt to taste

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