Tomatoes a la Rosherville

Ingredients

• some small tomatoes
• 1 oz. of Brown and Poison's cornflour
• 1 pint of milk
• 3 yolks of eggs
• 1 teaspoonful of Tarragon vinegar
• 1 of Chili vinegar
• ½ teaspoonful of salt
• a good pinch of cayenne pepper
• a teaspoonful of chopped parsley
• 1 pint of picked shrimps
• a chopped gherkin

Method

1. 1

   Wash and dry the tomatoes, scoop out the centers, and fill with a mixture of white sauce made from cornflour and milk, yolks of eggs, vinegars, salt, cayenne, parsley, shrimps, and gherkin.

2. 2

   Decorate with hard-boiled yolk of egg rubbed through a sieve, serve on cress.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 51. The excerpt below is the record exactly as published.

Tomatoes a la Rosherville. * Take some small tomatoes, wash them in warm water, dry, and scoop out the centre from the stalk end, and fill with the following mixture : — Make a white sauce with 1 oz. of Brown and Poison's cornflour and 1 pint of milk ; take off the fire, and add gradually 3 yolks of eggs, 1 teaspoonful of Tarragon vinegar, and 1 of Chili vinegar, \ teaspoonful of salt, a good pinch of cayenne pepper, and a teaspoonful of chopped parsley ; stir into this 1 pint of picked shrimps, and a chopped gherkin

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