Tomato Cheese

Ingredients

• 1 gill tomato puree
• 1 gill aspic jelly
• 1 table-sp. grated Parmesan
• Seasoning
• 1 sheet of gelatine
• 1 table-sp. mayonnaise sauce or double cream
• Salad

Method

1. 1

   Make tomato puree from fresh tomatoes.

2. 2

   Dissolve gelatine in aspic, mix with puree, add mayonnaise or cream, season, and pour into a tin to set.

3. 3

   Cut into pieces and serve with cress or salad.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 804. The excerpt below is the record exactly as published.

1 gill tomato puree. \ gill aspic jelly. 1 table-sp. grated Parmesan. Seasoning. Tomato Cheese 1 sheet of gelatine. 1 table-sp. mayonnaise sauce or double cream. Salad. Use fresh red tomatoes. Cut them in halves, squeeze out the juice and rub sufficient of the thicker HORS-D’CEUVRE AND SAVOURIES 501 part through a fine sieve to make 1 gill of puree. Dissolve the gelatine in the aspic jelly, allow it to cool slightly and strain into the tomato puree. Add the mayonnaise or cream, season to taste, and stir occasionally until beginning to set. Take a flat tin or box, rinse it out with cold water, pour in the tomato mixture, and set aside in a cold place until firm. When required, cut the tomato cheese in small neat pieces and serve garnished with small cress or salad. Note.. — Some good jelly stock may be used in- stead of aspic jelly. 2304. Savoury Tomato Creams (Petites Cremes aux Tomates) \ tea-cupful tomato puree. 1 oz. sheet gelatine. | gill double cream. 2 table-sps. grated cheese. Seasoning

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