Tomatoes a l'Americaine

Ingredients

• 8 even-sized ripe but firm tomatoes
• stiff mayonnaise
• finely-chopped white celery
• ripe pineapple

Method

1. 1

   Select 8 even-sized ripe but firm tomatoes, hollow out as much as possible of the soft centre portion of each, remove the seeds, and mix the pulp with an equal quantity of stiff mayonnaise.

2. 2

   To this add finely-chopped white celery and ripe pineapple in equal parts.

3. 3

   Fill the tomatoes with this mixture, and place them in the ice-box for at least two hours.

4. 4

   To serve, put each tomato on a lettuce leaf, dress neatly on a round dish, and garnish with a border composed of small cress or watercress and small radishes.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 93. The excerpt below is the record exactly as published.

Tomatoes a I’Americaine. Select 8 even-sized ripe but firm tomatoes, hollow out as much as possible of the soft centre portion of TOMATOES. 189 each, remove the seeds, and mix the pulp with an equal quantity of stiff mayonnaise. To this add finely-chopped white celery and ripe pineapple

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