Tomatoes a la Heine

Ingredients

• Some large tomatoes
• some cold meat
• a tableepoonful of essence of anchovy
• a little white sauce
• flavoured with salt
• pepper
• cayenne
• chopped parsley

Method

1. 1

   Stir the meat with the white sauce, cut the tomatoes in halves, and scoop out the centres; fill with the meat, piling high.

2. 2

   Dish on watercress, and serve either hot or cold.

3. 3

   Sprinkle with hard-boiled yolk of egg and gherkins chopped.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 30. The excerpt below is the record exactly as published.

Tomatoes a la Heine. Some large tomatoes, some cold meat passed through a mincing machine, a little white sauce, flavoured with salt, pepper, cayenne, chopped parsley, and a tableepoonful of essence of anchovy

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