Tomatoes A La Monegasque

Ingredients

• Select some small tomatoes about the size of walnuts
• Prepare a mince of tunny
• half a tablespoonful of finely-chopped onion
• a tablespoonful of chopped parsley
• chervil
• tarragon
• a small, hard-boiled egg, also chopped
• a tablespoonful of thick mayonnaise

Method

1. 1

   Cut a slice from each tomato in the region of the stalk.

2. 2

   Squeeze out all their water and seeds, and marinade them inside for twenty minutes.

3. 3

   Prepare a mince of tunny with oil and add the other ingredients.

4. 4

   Thicken the whole with mayonnaise, put it into a bag fitted with a smooth pipe, and garnish the tomatoes with the preparation.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 97. The excerpt below is the record exactly as published.

TOMATOES A LA MONEGASQUE Select some small tomatoes about the size of walnuts, and cut a slice from each in the region of the stalk. Squeeze out all ‘their water and seeds, and marinade them, inside, for twenty minutes. Prepare a mince of tunny with oil, and add thereto, per two oz. of the fish, half a tablespoonful of finely- chopped onion, a tablespoonful of chopped parsley, chervil, and — | tarragon, and a small, hard-boiled egg, also chopped. Thicken the whole with a tablespoonful of thick mayon- naise

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