Tomates en Feuilletage

Ingredients

• Four ounces of Puff Pastry
• Three sliced Tomatoes
• One teaspoonful of good Vinegar
• One teaspoonful of Anchovy Sauce
• One chopped Shalot
• One small Onion
• one gill of salad oil
• one tablespoonful of grated cheese

Method

1. 1

   Stir these sauces carefully together in one gill of salad oil as for mayonnaise; lay in the slices of tomatoes.

2. 2

   Set them on the ice till cool or cold.

3. 3

   Roll out some puff pastry, spread the tomatoes over it, dust one tablespoonful of grated cheese over that.

4. 4

   Roll out a piece of pastry and lay on the top, press it together, cut it out and bake.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 53. The excerpt below is the record exactly as published.

Tomates en Feuilletage. Ingredients, Four ounces of Puff Pastry. Three sliced Tomatoes. One teaspoonf ul of good Vinegar. One teaspoonful of Anchovy Sauce. One chopped Shalot. One smaU Onion. Stir these sauces carefully together in one gill of salad oil as for mayonnaise ; lay in it the slices of tomatoes. Set them on the ice till cool or cold. EoU out some puff pastry, spread the tomatoes over it, dust one tablespoonful of grated cheese

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