Tomates t la Rentiere (Cold)

Ingredients

• 6-8 sound and ripe tomatoes
• 1 gill picked prawns or shrimps
• 6 oz. cooked ox-tongue
• 1 pint bechamel or allemande sauce
• 1 table-spoonful cream
• Krona pepper
• nutmeg
• salt
• 2 leaves of French gelatine
• 1 large truffle
• aspic border, celery and lettuce for garnish

Method

1. 1

   Choose the tomatoes firm, of even size, and not too large, plunge them into boiling water for a few seconds and peel them quickly.

2. 2

   Scoop out carefully a portion of the inside and fill the cavities with a mixture of pounded tongue, white sauce, cream, and prawns.

3. 3

   Dissolve gelatine, strain into the mixture, stir until it begins to set, then fill the tomatoes.

4. 4

   Mask with tomato cream and chill.

5. 5

   Garnish with truffle slices and serve on an aspic border.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 12. The excerpt below is the record exactly as published.

Tomates t la Rentiere (Cold). 6-8 sound and ripe tomatoes, J gill picked prawns or shrimps, 6 oz. cooked ox-tongue, \ pint bechamel or allemande sauce, i table-spoonful cream, Krona pepper, nutmeg and salt, 2 leaves of French gelatine, tomato aspic or tomato cream for coating, i large trulHe, aspic border, celery and lettuce for garnish

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