Tomato Mayonnaise

Ingredients

• 4 cup Mayonnaise Dressing
• 4 tablespoon each, capers
• 4 tablespoon each, parsley
• 4 tablespoon each, pickles
• 4 can tomatoes
• olives, finely chopped

Method

1. 1

   Bring tomatoes to boiling point, simmer until reduced to two tablespoons, then rub through a sieve and chill.

2. 2

   Combine with remaining ingredients.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 40. The excerpt below is the record exactly as published.

ToMATO MAYONNAISE. StzameD New Poraroes. BorLED GREEN Corn. ASPARAGUS SaLaD IN LEMOon Rivas. CHOCOLATE PEARS. 152 What to Have for Dinner. WATERMELON WITH SHERRY DRESSING. Cut centre of watermelon into three-fourths inch cubes and remove seeds. Pour over Sherry Dressing, put in an ice cream freezer, packed in ice and salt, and let stand to chill one hour. Arrange cubes on large green leaves placed on fancy plates, or, if no leaves are at hand, serve in champagne glasses. SHERRY DRESSING. 4 cup sugar 2 tablespoons Sloe gin 4 cup Sherry wine Few grains salt | Mix ingredients in order given, and let stand until sugar is dissolved. CLAM BOUILLON WITH WHIPPED CREAM. 24 cups cold water Salt 4 quarts clams in shells Pepper. Whipped cream Wash and scrub clams with a brush, changing the water several times. Put in kettle, add water, cover tightly, bring gradually to boiling point, and steam until shells are opened. Strain liquor through cheese cloth, season and serve in bouillon cups with whipped cream on top. IMPERIAL CRUSTS. (See p. 74, under Family Dinners, Menu No. XVIII.) FRIED CHICKEN WITH TOMATO MAYON- NAISE. . Dress, clean and cut up two chickens. Cut a three- inch cube of fat salt pork in strips, try out, and remove Dinners for Occasions. 153 scraps. Sprinkle chicken with salt and pepper, dredge with flour, and sauté in pork fat until tender and well browned, turning often. Remove to hot serving dish, garnish with cress, and serve with Tomato Mayonnaise. TOMATO MAYONNAISE. 4 cup Mayonnaise Dress- 4 tablespoon each, capers, . ing. parsley, pickles and 4 can tomatoes, olives, finely chopped Bring tomatoes to boiling point, and let simmer gen- tly until reduced to two tablespoons, then rub through a sieve and chill. Add to remaining ingredients. STEAMED NEW POTATOES. Select smooth medium-sized potatoes. Wash, scrape and drop into cold water. Drain, place in steamer, cover, and cook until soft. BOILED GREEN CORN. - Remove husks and silk from corn. Cook fifteen to twenty minutes in equal. parts of boiling water and milk. Skim milk may be used. This manner of cook- ing will keep the corn white. Serve in a folded nap- kin. ASPARAGUS SALAD IN LEMON RINGS. Chill stalks of cooked asparagus and marinate with a French Dressing. Remove a thick slice from both ends of a lemon. Cut in one-third inch slices and re- move pulp, leaving rings. Place three or four stalks asparagus in each ring. Arrange on lettuge leaves and pour over a little more of the dressing. Cream dressing served in small lettuce leaves may be used in place of French Dressing. 154 What to Have for Dinner. CHOCOLATE PEARS. Pare four pears, cut in fourths lengthwise and sauté in butter until browned. Arrange in a serving dish, pour over the following sauce, and chill thoroughly. Cook two ounces sweet chocolate, one tablespoon sugar, and one and one-fourth cups cold milk, in double boiler, five minutes; then add one teaspoon arrowroot, mixed with one-fourth cup cream and a few grains salt and cook ten minutes, stirring constantly at first and occasionally afterwards. Melt one and one-half table- spoons butter, add four tablespoons powdered sugar, and cook, stirring constantly until well caramelized, when it will be of a dark brown color. Add to first mixture, flavor with one-half teaspoon vanilla, and strain over pears. Dinners for Occasions. — 155 WARM WEATHER DINNERS. MENU NO. II. Any one can dine, but very few know how to dine so as to insure the greatest quantity of health and en- joyment.— HAYWARD. Waite Soup. BREAD STICKS. Cotp BorLep Hanmvr, TYROLIENNE SAUCE. AUSTRIAN POTATOES. VEAL OLIVES. | GREEN StRInG Brans. DresseD LETTUCE. CHEEs—E BREAD WAFERS. VANILLA Ioz CrEAM IN CANTALOUPE CASES. \ OatmesL SNAPS. 156 What to Have for Dinner. WHITE SOUP. Knuckle of veal 4 tablespoon salt 2 slices turnip 2 tablespoons farina 1 slice carrot 2 quarts cold water 4 tablespoon peppercorns Yolks 3 eggs 1 onion, sliced White 1 egg : & cups cream Wipe veal, remove meat and cut in small pieces. Put ! meat and bone in soup kettle, add turnip, carrot, onion, salt, peppercorns, farina and cold water. Bring slowly to boiling point, and let simmer four hours; then strain and remove fat. Add egg white to egg yolks, beat slightly, and add cream ; then add to soup. Heat nearly to boiling point and serve at once. BREAD STICKS. . (See p. 141, under Easter Dinners, Menu No. I.) COLD HALIBUT WITH SAUCE TYROLIENNE. Clean a piece of halibut weighing two and one-half pounds. Steam or boil, remove outside skin and bones, chill and serve cold with SAUCE TYROLIENNE. cup Mayonnaise Dressing

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