Tomato Salad a la Hammond

Ingredients

• small tomatoes
• green pepper
• slices of cooked smoked tongue
• mustard

Method

1. 1

   Select tomatoes, peel, scoop out insides, and fill with a mixture of green pepper, smoked tongue, and mayonnaise seasoned with mustard.

2. 2

   Decorate with truffles and serve on lettuce leaves.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 443. The excerpt below is the record exactly as published.

green pepper in quarters if large — in halves if small; cut a piece away so as to form a triangle, fill with the salad, spread mayonnaise on top, decorate with a strip of Spanish pepper down the centre with a strip of truffle on 300 THE SWEDISH, FRENCH, each side. Serve on lettuce leaves, with mayonnaise dressing in the centre, as a salad for luncheon or dinner. Apple Salad ( Salade de Pommes ) a l’ltalienne Put the head of lettuce in ice water until crisp. Peel and core apples, cut in very small dices, mix with mayonnaise dressing. Dress the lettuce leaves around the salad bowl or platter, put the salad in pyramid style, spread with mayonnaise dressing all over, then decorate around with truffles, Spanish pepper, and some of the white inside leaves of the lettuce and on the top the inside heart. This salad is delicious with any kind of bird or chicken for luncheon, dinner, or supper. Chicken Salad ( Salade au Poulet) a la Maria Leave the cooked chicken in the broth until cold then cut in dices. Cut lettuce in small strips (and celery if in season). Mix all together, add mayonnaise dressing until moist. Dress the salad bowl or platter with nice crisp lettuce leaves, put the salad in the centre, spread with mayonnaise dressing on the top, decorate with truffles, chopped parsley, or Spanish pepper, and all around with quarters of eggs and tomatoes. This is a salad for luncheon or dinner; no other meat is served with it. Alligator-Pear Salad ( Salade d’ Avocatier) Select fresh alligator pears; peel and cut in large sections, re¬ move the seeds, then cut in any shape desired, slices, dices, or quar¬ ters. Dress the salad bowl with crisp lettuce leaves, put the fruit in the centre, garnish with tablespoonfuls of mayonnaise dressing around and maraschino cherries. An excellent fruit salad for luncheon or dinner to be served with any kind of meat. Alligator-Pear Salad a la Ericsson Hammond Salade d’ Avocatier , a la Ericsson Hammond Select fresh alligator pears; peel, cut in slices, stamp out with a large fluted biscuit cutter, cut out the centre with a small biscuit cutter. Arrange on a platter on crisp lettuce leaves, fill the cen¬ tres with green grapes that have been put in hot water, had skin removed, and been cut in halves. Garnish with a maraschino cherry on top of each and with a strip of Spanish pepper around. AMERICAN COOK BOOK Serve with aurorian sauce in the centre, as a salad for Juncheon or dinner, with any kind of meat. Artichoke Salad ( Salade d’ Artichauts) a la Mayonnaise Cook artichokes in water with a little salt and a pinch of baking soda for about thirty minutes; take out of the water to get cold. When cold, cut in halves — lengthwise from top to bottom, remove the fluffy part that lies next to the heart, thus forming a hole in each. Put one of the whole artichokes in centre of the platter on a paper doily, arrange the artichokes all around, fill the hollow of each half artichoke with a rich mayonnaise dressing. Put little chopped truffles on each of them; raise nice crisp leaves on the side in between each artichoke, and serve as a salad for luncheon, dinner, or supper, with chicken or bird. Orange Baskets ( Corbeilles d' Orange) a la Macedoine Take oranges and cut away two quarters, leaving a strip of peel in the centre which forms the handle; scoop out and scallop all around, fill with macedoine fruit; spread a mayonnaise dressing on the top and decorate with truffles and Spanish pepper; garnish with lettuce leaves. Serve as a salad. Tongue-and-Apple Salad a la Europeenne Salade de Langue aux Pommes, a la Europeenne Cut boiled tongue and apples in thin slices; mix with mayonnaise dressing; put up in pyramid style; spread mayonnaise dressing on top; garnish around with pieces of tongue (rolled) and slices of egg, lettuce leaves, and truffles. Serve as a salad with any kind of meat or birds. Beet-and-Cucumber Salad Salade de Concombre aux Betteraves Cook three beets in hot water with salt; chop them; mix with pepper, salt, one teaspoon lemon juice, one tablespoon mayonnaise dressing, and two tablespoons dissolved Cox’s gelatine; fill the cucumber (that has been peeled with the fancy knife and scooped out), and put in icebox until cold. When cold, put on a lettuce leaf on a platter, cut in slices — leaving it in the natural shape. Arrange around a basket of beet then of cucumber and so on alternately, filled with mayonnaise dressing. Pour some French dressing on the lettuce leaves around the cucumber. Serve with any kind of fish. THE SWEDISH, FRENCH, Tomato Salad ( Salade de Tomate ) a la Hammond Select small tomatoes, put in hot water, take off the skin, cut a little oblong piece off the top of each, scoop the inside out, leaving just a thin shell; fill. Filling. Cut green pepper and little pimentos in julienne style, very fine. Take some slices of cooked smoked tongue, cut in the same way, mix with very thick mayonnaise dressing highly seasoned with mustard

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