Tomates a l'Americaine
From The new century cookery book, 1901
Serves 6
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 404. The excerpt below is the record exactly as published.
Tomates a I’Americaine. — This is another novelty recently introduced ; it is exceedingly appetising and cooling. The combination is new as well as perfect in flavour, and can only be appreciated if tasted. Here is the recipe : — Choose six to eight even-sized ripe but firm tomatoes, hollow out as much as possible of the soft centre portion of the tomatoes. Remove the seeds and mix the pulp with an equal quantity of stiff mayonnaise (No. 277). To this add finely chopped celery and ripe pine- apple in equal parts. Fill the tomatoes with this mixture and place them in the ice-box for at least two hours. To serve put each tomato on a lettuce-leaf, dress neatly on a silver-plated entree dish or glass dish, and garnish with watercresses and radishes
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