Tomates a la Victoria
From Little French dinners, 1898
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 9. The excerpt below is the record exactly as published.
Tomates a la Victoria (Stuffed Tomatoes). — Cut the tops off and hollow out the insides of some nice round tomatoes. Dress a small quantity of salad, broken up in small pieces, with oil and vinegar in the proportion of three to one, and a seasoning of pepper and salt, and fill each tomato with the salad. Then stone some olives and fill them with anchovy butter, made by pounding and rubbing through a fine hair sieve an ounce of anchovies mixed with an ounce of butter. Put one olive in the centre of each tomato, sprinkle each with chopped capers and parsley
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.