Surprise Tomatoes
From À la mode cookery, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 44. The excerpt below is the record exactly as published.
Surprise Tomatoes (Tomatoes en Surprise) Take some little tomato-moulds, and mask them thickly with red aspic jelly, place a small piece of foie- gras well truffled inside, fill up with the jelly, and close the moulds. Put on ice till ready to turn out ; place them on a bed of green aspic jelly
Cook this with the app: pantry check, scaling, and the assistant.