Tomato Cream

Ingredients

• some tomatoes in slices
• a plain mould
• a white puree of mushrooms
• half a pint of aspic jelly
• a little chervil
• tarragon
• hard-boiled eggs in quarters

Method

1. 1

   Cut tomatoes into slices and oil a plain mould, arranging tomatoes in circles.

2. 2

   At the bottom, place a white puree of mushrooms mixed with aspic jelly.

3. 3

   Fill the centre with this puree and set on ice for several hours.

4. 4

   Turn out and serve with chervil and tarragon salad, and arrange aspic jelly and green butter on top.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 125. The excerpt below is the record exactly as published.

Tomato Cream. — Cut some tomatoes in slices; oil a plain mould, and arrange the tomatoes all round in circles ; and at the bottom of the mould have ready a white puree of mushrooms, which has been cooked and allowed to cool, and in which half a pint of aspic jelly has been stirred in. Put this puree into the centre of the mould, and set on ice for some hours. Turn out and serve, with a little chervil and tarragon salad round, and arrange aspic jelly and green butter cut into devices on the top. Hard-boiled eggs in quarters

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