Tomato Salad with Cream Cheese a la Philadelphian

Ingredients

• very tiny tomatoes (prune size)
• two even-sized tomatoes
• a tablespoonful of butter
• a small package of Philadelphia cream cheese
• finely chopped parsley

Method

1. 1

   Put tiny tomatoes in hot water for a second to remove skin, chill.

2. 2

   Peel and slice the even-sized tomatoes.

3. 3

   Arrange lettuce leaves in a ring on a platter, place tomato slices on top.

4. 4

   Cream butter and mix with cream cheese, decorate around tomato slices.

5. 5

   Sprinkle with parsley and place a stem in each tomato.

6. 6

   Fill center with Aurorian sauce and lettuce heart.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 34. The excerpt below is the record exactly as published.

Tomato Salad with Cream Cheese a la Philadelphian Salade de Tomates au Fromage a la Creme 6 la Philadelphienne Secure very tiny tomatoes (prune size); put them in hot water for a second and remove the skin; leave in the ice-box until cold. Also peel two even-sized tomatoes, cut three slices from each tomato. Arrange in the form of a ring on a platter lettuce leaves that first have been thoroughly washed and put in ice-water to be¬ come crisp; on top of the lettuce put the slices of tomatoes. Stir a tablespoonful of butter to a cream; add to it a small package of Philadelphia cream cheese

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