Tomato Salad a la Duchess of Fife
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 123. The excerpt below is the record exactly as published.
some tomatoes, SAVOURIES 177 flavour with a bead of garlic, and a shallot chopped up and rubbed through a sieve, which must be mixed in with the tomatoes ; add four tablespoonfuls of whipped aspic jelly, and mix into a 'puree. Decorate a mould with hard-boiled eggs, stamped out in rounds or stars, and arrange them in tiers one above another. Between each layer of eggs place a little chervil leaf and a sprig of tarragon alternately ; fill the mould with the tomato purecy in which a little aspic jelly should be mixed, and place on ice, and when ready turn out. Garnish with small salad mixed with mayonnaise sauce round the base. Arrange watercresses prettily on the top and sprinkle red aspic jelly all over it. Salad, Tomato, a la Duchess of Fife. — Chop up some tomatoes quite small, flavour them with a bead of garlic and mix in with a shallot, chopped and rubbed through a sieve ; add four tablespoonfuls of aspic jelly and mix into the puree with the same quantity of mayonnaise sauce. Decorate a mould with hard-boiled eggs, stamped out in fancy rounds and stars, and arrange them in tiers one above another. Between each layer of egg place a leaf of chervil
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Cook this with the app: pantry check, scaling, and the assistant.